Ahhhh – the weekend! A time to relax, recharge, and…

cook,

clean,

catch up on laundry and dishes…

Yeah, weekends aren’t really for resting. I did get to sleep a little later and wear my nightgown a little longer. I’ll call that a win!

I made a couple of meals for next week that I could store in the fridge until it’s time for them. And I made this yummy concoction that lived in the fridge until we were ready for dinner!

I see Lobster Rolls on t.v. all the time and they look delicious!

But we live in Louisiana. Around here, we don’t have a lot of lobster. But we have fantastic amounts of crawfish and Gulf shrimp.

So I decided to make these Shrimp Salad Rolls.

And I’m so glad I did!

Shrimp Salad Rolls

Ingredients:

  • 2 pounds of peeled, deveined, tail-off shrimp
  • 1/2 cup of chopped parsley
  • 1 bunch of green onions, green and while parts sliced thinly
  • 1 tablespoon of finely-chopped fresh dill
  • 1/3 cup of mayonnaise
  • A splash of apple cider vinegar
  • 1/2 teaspoon of onion powder
  • 8 Brioche hot dog buns
  • 1 stick of butter, melted

Directions:

  • Preheat oven to 400 degrees.
  • Pour shrimp onto a large baking sheet. Make sure shrimp are dry.
  • Sprinkle with salt and black pepper.
  • Bake for 10 minutes – or until shrimp are opaque. Don’t overcook!
  • Remove shrimp from oven and set aside to cool.
  • Chop the parsley and dill and sliced the green onions. Add them to a mixing bowl.
  • Stir in the mayonnaise, vinegar, and onion powder. Taste for seasoning. Add more salt or onion powder to taste.
  • Give the cooled shrimp a rough chop and add to the mayo mixture. Stir to combine.
  • Place entire mixture into the refrigerator until ready to serve.
  • When ready to eat, turn the oven to broil.
  • Place a stick of butter in a microwave-safe container and cook on high for 1 minute – or until butter is melted.
  • Gently open the hot dog buns and place on a large baking dish.
  • Brush the inside of each bun with melted butter.
  • Broil until toasted and golden.
  • Place a couple of spoonfuls of the shrimp salad on each bun.
  • Serve with chips.

Well Duh #1: As you can see in the pictures, I accidentally overdid it with the mayo. Once it’s in, there’s no going back. DON’T BE ME. Actually measure your mayo. You can always add more if you think it needs it.

Well Duh #2: I found Brioche hot dog buns at our WalMart. I love the slightly sweet flavor they have. Especially when brushed with butter and toasted. If you can’t find them, just use regular hot dog buns, or other buns of your choice.

To say that the tribe loved these is a HUGE understatement! These were DEVOURED! I served them with sour cream and onion chips on side. Christopher had to work a 12-hour shift, so he wasn’t home when we ate. I went ahead and toasted buns for him and put his shrimp salad back in the fridge so he could enjoy it when he got home.

These yummy sandwiches will DEFINITELY be seen again at The Pates Place – and soon!!