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• Fish and Shellfish
• Vanilla Butter Shrimp Rolls

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• Serves 8
• Intermediate
• Prep 15 min mins
• Cook 10 min mins
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  334 Rating(s)

Ingredients

• 8 hot dog rolls, split
• 3 tbs butter, softened
• 1 tbs olive oil
• 1 tbs shallots, finely chopped
• 1 tsp Schwartz Easy Garlic
• 450 g (1 lb) large shrimp/ prawns, peeled, deveined and cut in half
• 1/4 tsp Schwartz Paprika
• 1/4 tsp Schwartz Sea Salt Mill
• 1/4 tsp Schwartz Ground Black Pepper
• 2 tbs dry sherry or white wine
• 1 tsp Schwartz Vanilla Pod
• 50 g (2 oz) mayonnaise
• 50 g (2 oz) small salad greens, such as baby spinach

A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of the shrimp in these classic sandwiches.

Method

Step 1

Lightly brush rolls with 2 tbs of the butter. Heat large frying pan on a medium heat, place rolls buttered-side down in pan. Toast 2 to 3 minutes per side or until golden brown. Remove from pan. Set aside.

Step 2

Heat oil, and remaining butter in same frying pan, on a medium heat. Add shallots and Garlic, cook and stir for 1 minute or until fragrant. Add prawns/shrimp, Paprika, Salt and Pepper. Cook and stir for 3 - 4 minutes or just until prawns/shrimp turn pink. Stir in sherry and Vanilla Pod seeds, cook until heated through.

Step 3

Spread mayonnaise on each roll and place baby greens in rolls, spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

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