Shrimp Rolls

I have been craving lobster rolls ever since summer began. Don't know why I crave it because I've never ever tasted it in my life. After searching online for a recipe for shrimp rolls, I decided to just wing it and make do with whatever ingredients I had at home. 

The sandwich needs more color. I wanted to initially make it with some buttered lettuce, but I never had the chance to make it out to the grocery store. Also, Jimmy said the tomatoes were overwhelming so I would cut back on those or dice it into the shrimp mix. Next time I make it, I'll try it with some roasted red peppers and buttered lettuce.

Shrimp Rolls

serves 3 (2 adults and a child)

    

Ingredients

• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• cayenne pepper
• celery salt or minced celery
• salt
• pepper
• 1/2 lb shrimp
• 2 tablespoon butter 
• 2-3 cloves of garlic minced
• wedge of lemon
• slices of tomatoes
• sub rolls or hot dogs or any bread you would like

 

1. In a small pot, melt 1 tablespoon of  butter and add some lemon juice. In a separte pan, sauté shrimp and add garlic. Cook until shrimp is pink colored.
2. Add cooked shrimp with the buttered lemon into the mixture. Set aside. I let the cooked shrimp cool down a bit before adding it to the mixture.
3. Mix mayo, Dijon mustard, celery salt, and cayenne pepper. Adjust the seasoning to your liking, adding more cayenne pepper for more spiciness.   
4. Melt another tablespoon of butter and spread onto rolls. Then toast the rolls on a griddle pan. 
5. Once toasted, add the sliced tomatoes if you like and spread the shrimp mixture onto the rolls. 
6. Now you’re ready to eat it. Enjoy! 

Another note: measurements of ingredients aren't exact, adjusting as needed.