Avocado Shrimp Rolls

Total Time:
40 min
30 min
10 min

6 servings

  • 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows
  • Tarragon Mayonnaise, recipe follows
  • 1/4 cup finely diced fennel
  • 6 rolls
  • 1/4 cup butter, softened
  • 1 avocado, sliced, see Cook's Note*
  • Preheat broiler.

  • Combine shrimp, mayonnaise, and fennel in a medium bowl.

  • Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.

  • Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.

  • *Cook's Note: Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using.

Poached Shrimp:
  • 1 1/2 pounds raw shrimp, peeled, deveined, tail removed

  • Kosher salt

  • 6 black peppercorns, whole

  • Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.

Tarragon Mayonnaise:
  • 2 egg yolks

  • 1 tablespoon Dijon mustard

  • 2 tablespoons lemon juice

  • 1 cup vegetable oil

  • 1 teaspoon kosher salt

  • 1 teaspoon chopped fresh tarragon leaves

  • Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.

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