As featured in blog post #4: Sriracha Swag.
Sriracha BLT Shrimp Roll
- 4 slices bacon
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup cherry tomatoes
- 2 scallions, diced
- 1/2 cup mayo
- 1 teaspoon lemon juice
- 1/2 garlic clove, minced
- 1-2 teaspoons Sriracha, depending on heat preference
- black pepper, to taste
- 2 hoagie rolls
- 2 tablespoons butter
- a few leaves of Romaine lettuce
Yields two big, deliciously amazing sandwiches.
Lets make some shrimp roll! It is kind of like the New Englander favorite Lobster Roll, but you know, with shrimp.
First, fry up the bacon over medium-low heat until crispy. Remove bacon but leave the grease in the pan. Add the shrimp to the grease and increase heat to medium-high. Cook on both sides until cooked through (about 5 minutes total) and remove from pan to let cool.
Mix up the tomatoes, scallions (save some for garnish), mayo, lemon juice, garlic, Sriracha, and black pepper until well combined. Once the bacon and shrimp have cooled dice them into small pieces and add to the mayo mixture. I would recommend cutting the shrimp into 3 or 4 pieces each, so they are dime sized. I like to let the salad chill in the fridge for a bit so it isn’t room temperature to serve, but to each their own.
When you are ready to serve, heat the bacon pan back up and whip out the remaining grease, leaving a bit for flavor. Melt the butter over medium-low heat and add rolls spread flat to toast. Once toasted to your liking, remove and line with romaine leaves. This keeps the roll from getting soggy. Fill with shrimp salad and reserved scallions, and several dots of Sriracha for optional garnish. Bon App!
Foodie Bonus Version:
- use 1/4 cup mayo instead of 1/2 cup
- mash 1/2 an avocado into the mayo mixture
Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: Sriracha BLT Shrimp Roll