Grilled Shrimp Rolls with Sorrel Recipe

Name: Grilled Shrimp Rolls with Sorrel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for brushing; 1 tablespoon rosemary leaves; Finely grated zest of 1 lemon; 3 garlic cloves, minced; 40 large shrimp (about 1 1/2 pounds), shelled and deveined; 1/2 cup mayonnaise; 2 scallions, finely chopped; 3 cornichons, finely chopped; 1 shallot, finely chopped; 1 large celery rib, finely chopped; 2 teaspoons minced tarragon; 1 teaspoon sherry vinegar; 1/2 teaspoon sweet paprika; 1/4 teaspoon celery seeds; Salt and freshly ground pepper; 1 tablespoon gin; 1 tablespoon dry sherry; 8 hot dog rolls (preferably potato rolls), split; 8 large sorrel or arugula leaves

Servings: persons

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

1
In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.
2
Stir in the shrimp and refrigerate for 2 to 4 hours.
3
In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.
4
Season with salt and pepper.
5
Light a grill.
6
Toss the shrimp with the gin and sherry.
7
Thread the shrimp onto 8 skewers; season with salt and pepper.
8
Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly.
9
Stir the grilled shrimp into the mayonnaise dressing.
10
Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.
11
Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

1514

kcal

Calories

Fat

Carbs

248

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for brushing, 1 tablespoon rosemary leaves, Finely grated zest of 1 lemon, 3 garlic cloves, minced, and more.

Yes, Grilled Shrimp Rolls with Sorrel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Rolls with Sorrel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions