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Spicy East Coast Shrimp Rolls

A classic treat of a creamy, spicy shrimp filling dressed with coleslaw and tomatoes and served up in a buttered bun. Yum!
Course Main Course
Cuisine North American
Keyword brown butter, cajun, coleslaw, shrimp
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 1/4 lb jumbo shrimp sautéed as per the recipe below.

Dressing

  • 1/3 cup mayonnaise
  • 1 tsp Tabasco or other favourite hot sauce, preferably Cajun or Creole, use more if desired
  • 1/2 tsp dijon mustard
  • 1/4 cup finely minced celery
  • 1/4 cup finely minced red onion
  • 1 tbsp finely chopped dill
  • 1 tsp lemon zest
  • 1/4 tsp smoked paprika, or more if desired
  • 2 tsp lemon juice, or more if needed
  • Salt and pepper to taste
  • chopped chives for garnish, optional
  • 4 hot dog buns
  • 2 tbsp butter, melted
  • 1/2 to 2/3 cups shredded cabbage or prepared coleslaw
  • 2 tsp olive oil
  • 1 tsp white wine vinegar
  • 1/4 tsp each salt and pepper
  • 2 medium Roma tomatoes

Instructions

  1. Prepare the Shrimp as per the recipe below. These can be prepared in advance and stored in the fridge till needed

  2. Pat the shrimp dry. Peel the shrimp and cut into a large dice. Place these in a large bowl.
  3. In a separate bowl combine the mayo, hot sauce, mustard, celery, onion, dill and lemon zest and paprika. Mix with a spoon. Add the lemon juice and taste. Adjust seasoning if desired. Add to the shrimp in the large bowl and toss gently. This can be stored in the fridge till needed.
  4. Slice the bun in half and brush with the melted butter. Place on a baking sheet with the cut sides up and place under the broiler to warm them through. These can also be grilled lightly on your bbq if desired.
  5. Combine the shredded cabbage with the olive oil, white wine vinegar and salt and pepper. Taste and re-season if desired.
  6. Slice the tomatoes into thin rounds.
  7. Spread the cabbage/coleslaw on one side of each bun. Spoon the shrimp filling equally between the buns. Top with tomato rounds.
  8. Serve with potato chips and pickles.

Recipe Notes

Here is the original recipe for the Shrimp
I like to use Roma or plum tomatoes in this case. They are more meaty, and less watery than other tomatoes.
Feel free to serve with chips and your favourite pickle. In this setting I really like a bread and butter pickle (the crunchy sweet kind) but use dill pickles if you prefer.

Shrimp, can be made in advance and chilled in the fridge.

  • 1 1/4 lb jumbo shrimp, de-veined, shells on  
  • 2 tbsp butter, divided
  • 1 tbsp olive oil  
  • 1 garlic clove, thinly sliced
  • 1 tsp chilli flakes  
  • 2 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  •  salt and pepper 
  1. Place 1 tbsp butter and 1 tbsp olive oil in a large skillet set over medium to medium high heat. Add the garlic and chilli flakes. Warm the garlic through, so that it starts flavouring the butter. But don't brown the garlic. Adjust the heat if necessary.
  2. Lay out the shrimp in the skillet and cook on one side for 1 1/2 minutes. Use tongs to turn the shrimp over. Cook another 1 1/2 minutes.

  3. Add the lemon juice and remaining butter and cook the shrimp 1-1/2 minutes more, depending on the size of the shrimp.

  4. Sprinkle the Old Bay seasoning and salt and pepper over all the shrimp.
  5. Chill them till needed, then peel before proceeding with the recipe above.