Succulent Shrimp Buns (Print Version)
# Ingredients:
→ Shrimp
01 -
Half a lemon, squeezed for juice
02 -
2 teaspoons of salt
03 -
A big pot filled with hot, boiling water
04 -
2 pounds of shrimp, tails off and veins cleaned
05 -
A bowl of icy cold water
→ Hot Dog Buns
06 -
8 buns for hot dogs
07 -
Butter (about a teaspoon for each bun)
→ Dressing Mix
08 -
1 cup of mayo
09 -
1 cup finely diced celery
10 -
1/2 cup chopped green onion bottoms
11 -
1/4 cup freshly chopped parsley
12 -
1/4 cup fresh chives, chopped
13 -
1/3 cup roughly chopped dill
14 -
2 teaspoons capers, minced
15 -
2 tablespoons of Dijon mustard
16 -
1 tablespoon of red wine vinegar
17 -
Zest grated from one lemon
18 -
4 garlic cloves, crushed or grated
19 -
1 teaspoon smoked paprika
20 -
1/2 teaspoon garlic sea salt
21 -
1/4 teaspoon of onion powder
22 -
1/2 teaspoon of fine sea salt
23 -
Freshly cracked black pepper
# Instructions:
01 -
Fill a large pot with water and bring it to boil on medium-high. Add salt and lemon juice to the water once it's hot.
02 -
In a medium bowl, toss together mayo, celery, green onion bottoms, dill, parsley, chives, finely chopped capers, mustard, vinegar, lemon zest, minced garlic, paprika, garlic salt, onion powder, sea salt, and black pepper until blended.
03 -
When the water hits a rolling boil, drop the shrimp in. Let them cook for 2-3 minutes, then scoop them out and toss them into an ice bath to cool fast.
04 -
Spread some butter on the tops and insides of the buns. Pop them under the broiler for a quick 1-2 minutes, but make sure they don’t burn!
05 -
Cut shrimp into small, biteable chunks. Stir them into the dressing mix and then load up the buns with the mixture.
06 -
Right before serving, sprinkle the rolls with a little more lemon juice, cracked pepper, sea salt, and parsley.