Buttered Shrimp Roll Recipe
Chilled wild-caught Gulf shrimp with butter, garlic, Calabrian chili, New England-style toasted roll.
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Ingredients
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Shrimp Filling
Rolls & Assembly
Optional Garnish
Method
Shrimp Filling
Poach the shrimp
Fill a medium saucepan with 4 cups water and bring to a gentle simmer. Add 1 teaspoon kosher salt. Add shrimp and poach just until they turn pink and opaque, about 2–3 minutes depending on size. Immediately drain shrimp and transfer to a bowl of ice water (use the ice) to stop cooking. Let chill for at least 5 minutes, then drain well and pat dry with paper towels.
Prepare butter sauce
In a small saucepan over low heat, melt 6 tablespoons unsalted butter gently until foaming but not browning, 2–3 minutes. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in Calabrian chili paste and fresh lemon juice until smooth. Taste and adjust salt and pepper. Let the butter mixture cool to room temperature (about 10 minutes).
Toss shrimp with butter
Place the chilled, drained shrimp in a bowl. Pour the cooled butter-Calabrian-garlic mixture over the shrimp. Add chopped parsley and gently toss to coat every piece. Refrigerate the shrimp in the coated butter for at least 15 minutes to chill and allow flavors to meld. If any excess liquid pools, drain slightly before assembling.
Rolls & Assembly
Toast the rolls: heat a skillet or griddle over medium heat. Spread 1/2 tablespoon softened butter on the inside cut faces of each split-top roll (alternate: brush outside as well for extra color). Place rolls cut-side down on the skillet and toast until golden brown, 1–2 minutes. Remove and keep warm.
Optional mayo spread: if using mayonnaise, spread about 1/2 tablespoon inside the bottom of each toasted roll for creaminess.
Fill the rolls: Divide the chilled buttered shrimp evenly among the 4 toasted rolls, mounding slightly. If desired, spoon a small additional drizzle (about 1/4 tsp) of reserved butter-Calabrian mixture over each portion for extra gloss and heat.
Garnish and serve: top rolls with a small handful (about 1 tablespoon each) of microgreens or shredded romaine if using. Serve immediately with lemon wedges on the side for squeezing over the shrimp. Offer extra Calabrian chili paste on the side for diners who want more heat.