30 min
Shrimp Rolls with Herb Brown Butter Mayonnaise
Recipe GLPR32c4b1e13e5e24
Succulent poached shrimp are tossed in a silky herb-infused brown butter mayonnaise and nestled into warm, buttered rolls. This elegant yet simple dish showcases sweet shrimp combined with aromatic fresh herbs, bright lemon, and the rich, nutty flavor of brown butter. Perfect as an elegant lunch or appetizer.
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Ingredients
1/4 cup unsalted butter
1 1/2 pounds small shrimp, peeled and deveined
1 egg yolk
2 teaspoons lemon juice
1 teaspoon white wine vinegar
1/4 cup vegetable oil
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6-8 hot dog buns or potato rolls, buttered and lightly toasted
Directions
Heat the butter in a skillet over medium-high heat. Whisk occasionally as it melts, watching carefully until the milk solids at the bottom begin to turn golden brown. Remove from heat immediately once the butter is fragrant and nicely browned to avoid burning. Transfer to a heat-proof bowl or measuring cup and allow to cool to room temperature.
While the butter cools, bring a large pot of water to a gentle boil. Add the shrimp and cook for 3 to 4 minutes, or until they are opaque throughout and no longer translucent. Drain and spread on a plate to cool completely.
In a medium bowl, whisk together the egg yolk, lemon juice, and white wine vinegar until smooth and pale yellow. This mixture will be the base for your emulsion.
Very slowly begin drizzling the vegetable oil into the egg mixture, starting with just scant teaspoons or even drops at a time. Whisk vigorously after each addition to fully incorporate the oil before adding more. This slow process is critical for creating a stable, thick emulsion. Continue until all the oil is incorporated.
Slowly drizzle in the cooled brown butter while whisking vigorously until the mixture is thick and smooth. Stir in the dill, chives, parsley, and lemon zest. Season with salt and pepper to taste.
Gently fold the cooled shrimp into the herb brown butter mayonnaise until evenly coated.
Split each buttered bun partway, leaving a small hinge on one side, and lightly toast until golden. Spoon the shrimp mixture down the center of each roll. Garnish with additional fresh chives or dill if desired. Serve at room temperature.
