Add a little zest to your game day menu with the vivid flavors of these shrimp rolls. For football season, we asked TABLE friend Chef Kevin Hermann to create game day recipes that are suitable for tailgating or for a spread served in your own home. What he created was an epic menu that’ll draw even non-fans to the party!
Tips for Making Shrimp Rolls
Though the assembly for shrimp rolls is simple, like many culinary projects it requires some delicacy. Cook the shrimp until they’re just opaque. Usually 2-3 minutes is enough. Overcooking can make them tough. Then, you’ll want to make sure when you mix all the items together that the shrimp really get coated with the ingredients. If you want to, you can also toast the buns lightly for a nice, warm crunch to frame the shrimp mixture.
Zesty Shrimp Rolls Recipe
Ingredients
- 1lb shrimp, cooked and peeled, cut in half lengthwise
- 3/4 cup celery, small dice
- 3/4 cup carrots, small dice
- 3/4 cup fennel, small dice
- 1ea lemon zested and juiced
- 1ea lime zested and juiced
- 1/2 tbsp coriander, ground
- 1/2 tsp chili flakes
- 1/2 cup flat leaf parsley, chopped
- 2 tbsp chives, chopped
- 3 tbsp sour cream
- 2 tbsp mayonaise
- 1 tbsp salt
- 1 tsp pepper
- 6 brioche buns, cut in half (and toasted, if you desire)
Instructions
- Mix all ingredients and place in an airtight container. Refrigerate over night.
- Day of, gently mix shrimp mixture until evenly coated with dressing.
- Cut brioche buns in half and place two tablespoons of mix into each bun.
- Garnish with fresh flat leaf parsley.
Try these other game day recipes:
Recipe by Kevin Hermann / Styling by Keith Recker and Kevin Hermann / Photography by Dave Bryce
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