Tomato Tomatoe

shrimp roll with fennel slaw

I’ve been seeing lobster rolls from Maine all over my discover page on Instagram. I’ve had a huge craving for them but lobster is expensive and hasn’t been on sale in my area. I also live in Ontario and very far from the ocean. To satisfy my craving, I decided to make the next best thing, a shrimp roll on a brioche bun. This shrimp roll has all of the same elements in a cold style lobster roll. Creamy mayonnaise and zesty lemon all on a buttered, toasted brioche roll. The brioche roll is absolutey key for this! If you can’t find them you can also use hot dog buns which I have done many times in the past. All you need to do is butter the outside of the buns and fry them in a pan until golden.

When I decided to make this, I realized I didn’t have any celery, so I decided to make a crunchy and refreshing fennel slaw. The slaw complimented the creamy shrimp so well. I’ll definitely be making these again! Of course, if you would like to use lobster you can substitute this for the shrimp. I highly recommend adding celery too if you have it! It adds a great crunch factor.

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shrimp roll with fennel slaw

Ingredients

• 2 cups cooked shrimp
• 1/4 cup mayonnaise
• zest from half a lemon
• juice from 1/2 a lemon
• 1 cup shaved fennel
• 1/2 a shallot, minced
• 1 1/2 tbsp white wine vinegar
• 2 tbsp olive oil
• 4 pieces of gem or Boston lettuce
• 2 brioche rolls
• salt and pepper
• chives (optional for garnish)

Directions

1. Bring a large pot of water to a boil and add the shrimp. They should take about a minute to cook. Once they turn pink and have curled, they are ready. Remove from the water and set aside.
2. Shave the fennel using a mandolin and add to a bowl with minced shallot. Add white wine vinegar, olive oil and season with salt and pepper. Mix to combine.
3. While the shrimps cool, add mayonnaise, lemon zest, lemon juice, salt and pepper to a medium bowl. Mix to combine. Once the shrimp has cooled, chop into small pieces and add to the dressing. Toss until each shrimp is coated.
4. Toast the brioche buns in the oven. Assemble by adding a piece of gem lettuce, the shrimp mixture and fennel slaw. Garnish with chives.