Sautéed Succulent Shrimp Rolls

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I was out of ideas as to what to make for dinner the other night. But then I remembered the amazing lobster rolls from my recent trip to Block Island (a small island off the coast of Rhode Island).

As good as a lobster roll can be, many are loaded with mayonnaise which I think detracts from the succulent pieces of lobster meat. So if I was going to make them, I would adjust this. The problem was…I didn’t have any lobster meat…but I did have a bag of shrimp in my freezer. So I defrosted 8 jumbo shrimp and sautéed them with a bit of extra virgin olive oil, garlic and a squeeze of fresh lemon. This takes about a minute on each side…just until they turn pink and opaque. Take them off the heat immediately because they can overcook easily.

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Then I set them aside to chill in the fridge and thought about what I’d use to make what’s basically a shrimp salad in a roll. I didn’t have any celery which would have been a natural but I did have scallions so I chopped up one. I also thought that avocado would have been a perfect addition…but the one I had was still hard as a rock. So, I settled on a few slices of grape tomatoes and some chopped parsley.

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Once the shrimp were chilled, I cut them in medium chunks and added them to the bowl along with the juices from the pan.

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This allowed me to add far less mayonnaise to moisten and bring this salad together. So I added about a tablespoon, stirred them up and added a pinch of salt and pepper. You could also add a squeeze of hot sauce or a pinch of cayenne pepper for a little heat if you like.

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Next I wanted to add a bit of leafy greens so I cut some romaine into thin slivers and lined each roll with some.

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And lastly I overstuffed the roll with this wonderful, succulent shrimp mixture.

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 And there you have it…Succulent Shrimp Rolls!

How good does this look? Let me know what you think and share some of your tips and tricks in the comments below the recipe.

 

Ingredients (makes 2 rolls)

8 jumbo shrimp

10 – 12 grape tomatoes – quartered

1 scallion – 1/4″ slices

1 medium garlic clove – finely chopped

2 tablespoons of extra virgin olive oil – or enough to cover the bottom of the pan

Juice of 1/2 lemon

1 tablespoon of chopped parsley – stems removed

1 tablespoon of mayonnaise

Salt and pepper to taste

 

 

13 Responses to Sautéed Succulent Shrimp Rolls

  1. Nora July 17, 2014 at 5:57 pm #

    Yumm… another beautiful and inspiring recipe from your website. Your ideas and variations based upon what is available on hand help to make quick work of an impromptu meal – but it is your wonderful photos and clear instructions that motivate me to try something new. Thank you for sharing, as always, your healthy food and philosophies …a winner in my ( recipe ) book

    • chefsilvia July 18, 2014 at 3:57 am #

      Nora, I’m so glad! This is music to my ears! So good to see you here!!

  2. Stacey July 18, 2014 at 3:00 pm #

    This seriously looks divine! I am not a seafood fan, but this looks so delicious! I wonder if you could sub chopped chicken or turkey in place depending upon preferences…thanks for posting another mouth-watering creation!

    • chefsilvia July 18, 2014 at 3:24 pm #

      Absolutely Stacey…a chicken salad roll! Also sounds divine to me.

  3. Ronnie July 18, 2014 at 4:42 pm #

    Beautiful pictures and directions Sil! Will have to try this…thanks,.

    • chefsilvia July 18, 2014 at 5:55 pm #

      I knew you’d like this Ronnie! Thanks for commenting!!

  4. Lori Darretta Perrone July 18, 2014 at 11:14 pm #

    Silvia,
    You make everything delectable! Unbounded creativity…

    • chefsilvia July 18, 2014 at 11:51 pm #

      Oh my gosh, Lori! So good to see you here! A big thank you and hugs!!

      • Brenda July 23, 2014 at 10:33 pm #

        Chef Silvia, Once I get back to NY from my holiday, I will have to try it. It looks like a perfect dish for a hot summer day! Thank you.

  5. Vince July 31, 2014 at 6:13 pm #

    Twice made, twice loved ! Perfect light summer supper paired with a light chardonnay. I picked fresh tomatoes, scallion and a little basil from the garden and followed the easy to use recipe. Served once in a roll and once on a bed of mixed greens. Bravo Chef,benissimo!

    • chefsilvia July 31, 2014 at 7:52 pm #

      Hi Vince! So great to see you here and so glad to hear of your delicious results! Bravo Vince!!

  6. Anayda August 1, 2014 at 3:19 am #

    This looking delicious, will try it out with some abocado!

    • chefsilvia August 1, 2014 at 12:49 pm #

      Thanks for your comment Anayda. I made it with avocado the next time and it was sooooo good!

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