My boys can’t get enough of these delicious Shrimp French Rolls, and I know yours will love them too! P.S. I know I usually say “Both my boys loved them” in my posts, but these Shrimp French Rolls are so good, they haven’t even shared a bite with me yet!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Recipes with Yoghurt.
Shrimp French Rolls with Yogurt Sauce
Servings: 6 People
Ingredients
- 750 g Medium/Large Shrimps , peeled and deveined
- 160 g Straggato Yoghurt Light , Charalambides Christis
- 80 g Light Mayonnaise
- 1 ½ tbsp Dijon Mustard
- 1 tsp Coriander , ground
- 15 ml Lemon Juice
- 1-2 Stalks Celery , depending on their size, diced
- 4 tbsp Fresh Chives , finely chopped
- 3 tbsp Fresh Parsley , finely chopped
- 2 tbsp Capers , roughly chopped
- 1 Lemon , zested
- ½ tsp Old Bay Spice Mix
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
- 2 tbsp Butter , unsalted
- 6 French Brioche Rolls
- 1 tsp Sweet Paprika , not smoked
- 1 Lemon , cut in wedges for serving
Instructions
- Place a medium pot filled with water and with a tsp of salt on high fire. Bring to a boil and add the shrimps. Cook for about 2-3’ and until they just start to curl and turn pink.
- Remove from the pot with a slotted spoon into a bowl filled with water and ice cubes to stop the cooking.
- Remove from the ice water, pat dry and cut into bite sized pieces. Place them in a bowl, add the coriander and the lemon juice and mix. Cover with cling film and refrigerate for 20-30’.
- In the meantime make the filling by combining into a bowl the diced celery and 2 tbsp of the chives along with the parsley, capers and the lemon zest. Add the yoghurt, mayonnaise and mustard, sprinkle the old bay spice mix and season with the salt and pepper. Mix everything together until a uniform and creamy sauce is created.
- Stir the shrimps into the filling and make sure they are well coated. Keep aside.
- Melt the butter in a microwave oven and brush onto the open French rolls with a little butter, 2 at a time. Place the buns cut-side down into a preheated frying pan and toast them for about 30’’ until browned. Repeat for the rest of the French rolls.
- Fill each French roll with a large amount of the creamy shrimp filling. Garnish with the remaining chopped chives and sprinkle on top the paprika. Serve with the lemon wedges, pickled cucumbers and chips.
Video
Cook for about 2-3’ and until they just start to curl and turn pink.
Remove from the pot into a bowl filled with water and ice cubes to stop the cooking.
Pat dry and cut into bite sized pieces.
pour the lemon juice and
add the coriander. Keep aside refrigerated.
Cut the celery,
the chives,
the parsley and
the capers and add them into a bowl.
Add the lemon zest,
the yoghurt,
the mayonnaise,
the mustard,
the Old Bay Spice mix and season with the salt and pepper.
Mix well and
drom in the cooked shrimps will gently tossing them to get well coated.
Brush the inside of the rolls with melted butter,
and toast them.
Fill the rolls with the shrimps filling and add on top some more chives and
sprinkle the paprika.
