Unusual recipes

Kindred Shrimp Roll

Kindred Shrimp Roll

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.


  • 1 small shallot, finely chopped
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoons grapeseed or vegetable oil
  • 1½ pounds medium shrimp, peeled, deveined
  • Kosher salt, freshly ground pepper
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh tarragon
  • 4 split top buns (see Milk Bread recipe)
  • 4 tablespoons unsalted butter, room temperature

Recipe Preparation

  • Combine shallot and vinegar in a small bowl; let sit 10 minutes.

  • Heat oil in a large skillet over medium-high. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until bright pink and just cooked through, about 3 minutes. Transfer to a large bowl and let cool.

  • Coarsely chop shrimp and return to bowl. Add mayonnaise, lemon zest, lemon juice, parsley, tarragon, and drained pickled shallot and toss to coat; season with salt and pepper.

  • Spread cut sides of buns evenly with butter. Toast in a large skillet over medium heat until golden brown on both sides, about 2 minutes per side. Divide shrimp mixture among buns.

  • Do Ahead: Shrimp can be cooked 1 day ahead; cover and chill. Shrimp mixture can be made 4 hours ahead; cover and chill.

Recipe by Kindred, Davidson, NC,Photos by Elizabeth Cecil

Nutritional Content

Calories (kcal) 1170 Fat (g) 52 Saturated Fat (g) 24 Cholesterol (mg) 525 Carbohydrates (g) 114 Dietary Fiber (g) 4 Total Sugars (g) 19 Protein (g) 62 Sodium (mg) 2330Reviews Section

Watch the video: Butter Grilled Shrimp Rolls (August 2021).