SHRIMP SALAD ON BUTTERY BRIOCHE ROLLS
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Some recipes feel like pure sunshine and these shrimp rolls are one of them. Jumbo shrimp poached in a fragrant brine, folded into a creamy, herby salad, then tucked into buttery, golden brioche rolls. It’s a dish that feels coastal, but make it yours at home. I like to poach the shrimp shell on for extra flavor, then rough chop so every bite feels generous. The chilled filling against the warm toasted roll, with that fresh pop of dill and lemon …simple in look, layered in flavor! And that’s the beauty of a good shrimp roll. It should taste like summer, no matter when you make it
Ingredients
Shrimp Salad
• 1 ½ lb jumbo shrimp, shell-on preferred (deveined)
• ½ cup mayonnaise
• 1 tsp celery, minced
• 1 tsp brine solution (from recipe below, strained)
• 1 tsp dill pickle juice (from pickle jar)
• ½ tsp Dijon mustard
• ½ tsp fresh lemon juice
• ½ tsp shallot, minced
• ½ tsp fresh dill, minced
• ¼ tsp sugar
• ⅛ tsp Dash of Dacy Blackish (or similar blend)
• ⅛ tsp Dash of Dacy Garlicky Onion Herb (or similar blend)
• Dash of white pepper
Brine Solution (for poaching shrimp)
• 3–4 cups shellfish stock, vegetable stock or any stock you prefer
• 2 tbsp Dash of Dacy Poultry Brine (or similar)
• 1–2 ribs celery with leaves, chopped
• ½ whole shallot
• 1 bay leaf
• ¼ fresh lemon, squeezed
• 1 tsp Dash of Dacy Blackish (or similar blend)
• ½ tsp Old Bay seasoning
Brioche Rolls
• 4–6 split-top brioche rolls
• 2 tbsp softened butter
• Bibb lettuce leaves (for layering)
• Fresh chives and or fresh dill minced (for garnish)
Method
Poach the Shrimp
1. In a medium pot, combine the stock, poultry brine, celery with leaves, shallot, bay leaf, lemon, Dash of Dacy Blackish and Old Bay. Bring to a gentle simmer over low heat for 7–10 minutes.
2. Remove pot from heat. Add shrimp directly to the hot liquid. Poach for 4–5 minutes, just until shrimp turn pink and opaque.
Pro Tip: Keep shells on for extra flavor. Devein ahead of time if you prefer.
3. Transfer shrimp to an ice bath to stop cooking. Peel, remove tails and rough chop into bite-sized pieces.
Make the Salad
1. In a large bowl, whisk together mayonnaise, celery, brine solution, pickle juice, dijon mustard, lemon juice, shallot, dill, sugar, Blackish, Garlicky Onion Herb and white pepper.
2. Fold in the chopped shrimp until everything is evenly coated.
3. Cover and refrigerate for 1–2 hours so the flavors can meld.
Toast the Brioche
1. Trim a thin slice from the sides of each brioche roll to expose the crumb (classic New England style).
2. Spread softened butter on the sides and toast in a skillet over medium-low heat, 2–3 minutes per side, until golden brown.
Assemble the Rolls
1. Line each roll with bibb lettuce.
2. Fill generously with shrimp salad.
3. Garnish with fresh chives and or dill.
Notes & Pro Tips
• Flavor Boost: Using the brine solution instead of plain water gives the shrimp a delicate depth that comes through in the final salad.
• Make Ahead: You can poach the shrimp and mix the filling a day ahead. Assemble rolls just before serving for the best texture.
• Serving Idea: These rolls shine as a main with chips or fries, but they’re also perfect party sliders if you use mini brioche buns or cut the large buns in half
A little butter, a little brine and shrimp that stay tender and juicy this is the kind of roll you’ll want to make on repeat. Enjoy!