Lemon Tarragon Shrimp Rolls
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Directions
Item No.
111310
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 pound medium raw shrimp, peeled and deveined
- ⅓ - ½ cup Stonewall Kitchen Lemon Herb Aioli
- 1 Tablespoon chopped fresh tarragon
- 4 split top hot dog rolls
- 2 Tablespoons butter
- 8 Bibb lettuce leaves
Directions
- Fill a large pot with water and bring to a boil. Poach shrimp until cooked through, about 5-7 minutes, and drain. Rinse with cold water and set in the refrigerator to cool completely.
- When the shrimp are chilled through, toss with the aioli and herbs until all are coated.
- Warm a sauté pan over medium heat and melt half of the butter. Add the rolls and toast one side until browned. Remove the rolls and add remaining butter. Toast the other side of the roll until browned.
- Remove rolls from pan and open the tops. Line each roll with two Bibb lettuce leaves and divide the shrimp amongst the rolls. Serve immediately.
