crab & shrimp rolls

crab & shrimp rolls…on a mandatory buttery brioche bun!

would love if I could eat this by a beach but it was sooo good & gave me all the summer vibes. recipe below & this makes about 4 rolls. note: you don’t have to make a shrimp stock to poach the shrimp but makes the shrimp v flavorful!

Ingredients

1/4 lb large shrimp

1/2 lb lump crap meat

1/2 cup @dukes mayo (the 🐐)

1 small shallot, finely chopped

2 celery stalks, finely chopped

start with 1/2 teaspoon old bay since it’s v salty and season to taste

1 teaspoon fresh chopped parsley

a couple of dashes of your fave hot sauce

s&p, to taste

brioche hot dog buns

Directions

combine all ingredients together in a bowl, taste to adjust seasonings. toast brioche bun in a pan with butter, serve & enjoy!

shrimp stock: about 2 cups water, 1/2 lemon, 1 tablespoon old bay, parsley leaves, 1/4 yellow onion and leftover shrimp shells (they have lots of flavor).

Let it come to a boil then drop your shrimp in for 2 minutes until plump & done!