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–+ servings

Smashed Shrimp Rolls (Easy, Butter-poached Shrimp Rolls)

30 minutes
Serves 6 rolls
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shrimp roll recipe

Ingredients 

  • 2 lb black tiger shrimp peeled and deveined (can sub jumbo white shrimp)
  • 1 –1½ sticks salted butter
  • 1 small shallot quartered
  • 2 –3 sprigs fresh tarragon
  • 1 tsp kosher salt
  • ¼ tsp white pepper
  • ⅓ –½ cup mayonnaise
  • 1 bunch fresh chives finely chopped
  • Juice of ½ lemon or to taste
  • Fresh tarragon finely chopped
  • Kosher salt to taste
  • White pepper to taste
  • 6 potato or brioche buns
  • Salted butter for griddling

Directions 

  • Season the shrimp with salt and white pepper and toss to coat.
  • Add butter, shallot, and tarragon to a large skillet over low heat. Once melted and fragrant, add the shrimp in an even layer.
  • Poach gently for 3–4 minutes, stirring occasionally, until the shrimp are just opaque and cooked through. Do not let the butter boil.
  • Remove from heat and let the shrimp sit in the warm butter for 10 minutes before transferring to a cutting board. Discard the shallot and tarragon.
  • Chop the shrimp into a mix of larger and smaller pieces, lightly smashing some for texture. Chill completely.
  • In a bowl, combine chilled shrimp with mayonnaise, chives, lemon juice, and tarragon. Season with salt and white pepper to taste.
  • Butter the outsides of the buns and griddle in a hot pan until golden and crisp on both sides.
  • Fill each bun with the chilled shrimp salad and serve immediately.