Classic Shrimp Roll
What’s a beach picnic without some sort of seafood salad sandwich? Here’s our version of a classic shrimp roll, made a little lighter with Vegenaise but still packed with flavor thanks to briny capers, bright lemon zest, and chopped chives.
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper
1 tablespoon Dijon mustard
3 tablespoons Vegenaise
1 tablespoon capers, roughly chopped
¼-½ teaspoon finely grated lemon zest
1 ½ teaspoons fresh lemon juice
2 tablespoons chopped chives
4-8 small brioche rolls (depending on size), to serve
lemon wedges, to serve
1. Preheat the oven to 400°F. Toss the shrimp with olive oil and season with salt and pepper. Arrange on a baking sheet and roast in the oven for 10 minutes.
2. Remove and let cool to room temperature.
3. When cool, place in a medium bowl and toss with remaining ingredients. Season to taste with salt and pepper and store in the fridge until ready to eat.
4. To serve, spoon the salad into brioche rolls and serve with lemon wedges on the side.
Originally featured in Four Easy, Beach-Picnic-Ready Recipes