Roll & Bowl Combo Recipe

Prep and poach shrimp

Bring a medium pot of salted water to a simmer (about 1 inch above the shrimp). Add the shrimp and cook 1.5–2 minutes until just opaque and pink. Drain and transfer to an ice bath to stop cooking (or chill briefly). Pat dry with paper towels and roughly chop into 1/2-inch pieces.

Make the filling

In a medium bowl combine 1/2 cup mayo, 1 tbsp lemon juice, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, minced garlic, 2 tbsp sliced green onion, 1/4 cup diced celery, 1 tsp hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Fold in the chopped shrimp gently until evenly coated. Taste and adjust seasoning—add more Cajun seasoning or lemon juice if desired.

Toast rolls and assemble

Heat a skillet over medium heat and add 2 tbsp butter. Split the rolls and butter the cut sides. Toast rolls butter-side down until golden, 1–2 minutes. Spoon equal portions of the shrimp mixture into each roll (about 1/4 of the mixture per roll). Garnish with extra sliced green onion if desired and serve with lemon wedges.

Cook rice

Rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice and 2 cups water or broth with 1 tbsp olive oil and 1/2 tsp salt. Bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes.

Sauté aromatics and mix

While rice cooks (or in a small skillet), heat a teaspoon of olive oil over medium heat. Sauté 1/4 cup chopped onion until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds. Stir in 1/2 cup frozen corn and cook 1–2 minutes until warmed. Remove from heat and stir in 1/2 cup black beans, 1/2 tsp ground cumin, 1 tbsp lime juice, chopped cilantro, and a pinch of salt and pepper.

Combine and finish

Fluff the rested rice with a fork and transfer to a serving bowl or divide among two bowls. Fold the sautéed onion/corn/bean mixture into the rice until evenly distributed. Taste and adjust seasoning. Top with extra cilantro, pickled jalapeños, and a lime wedge if desired.

Plate the dish with two toasted shrimp rolls per serving alongside a generous scoop of the seasoned rice bowl. Offer lemon wedges, extra cilantro, and pickled jalapeños for guests to add to taste.