Seafood salad rolls
Indulge in the fresh flavors of the ocean with these delectable seafood salad rolls. Packed with a mixture of succulent seafood and crisp vegetables, these rolls are a perfect blend of flavors and textures. Taste the freshness in every bite!
Ingredients:
- 450g large shrimp, peeled and deveined, shells reserved
- 1 tablespoon seafood seasoning, such as Old Bay
- 10 fresh parsley stems with leaves
- 10 black peppercorns
- 1 rib celery, roughly chopped
- 1 lemon, halved and juiced
- 1/2 yellow onion
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon seafood seasoning, such as Old Bay
- 1 teaspoon diced pimentos
- 1 rib celery, thinly sliced
- 1/2 red onion, finely diced
- 230g lump crab meat
- 4 hot dog buns, buttered and toasted, for serving
- Lemon wedges, for serving
- Clarified butter, for serving
Instructions:
- To prepare the cooked shrimp: Place the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon, and onion in a large stock pot and fill it up to three-quarters full with water. Bring it to a boil and simmer until the vegetables start to soften, which should take around 5 to 10 minutes (refer to Cook's Note).
- Get a large bowl ready with an ice bath. Put the shrimp into the stock pot and boil them while stirring constantly until they turn pink and opaque, which usually takes 1 to 2 minutes. Take the shrimp out and transfer them to the ice bath to cool completely.
- For the salad wraps: Mix together mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery, and onion in a large bowl. Gently fold in the shrimp and crab meat. Cover and refrigerate for at least 30 minutes or up to 2 days.
- When you're ready to serve, stuff the buns with the seafood mixture and accompany them with a lemon wedge and some clarified butter.
Summary:
- Calories: 2121 kcal
- Fat: 115 g
- Protein: 155 g
- Carbs: 121 g
- Potassium: 2796 mg
- Magnesium: 357 mg