Spicy Grilled Shrimp Rolls With Creole Spicy Paste

Name: Spicy Grilled Shrimp Rolls With Creole Spicy Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 12 small onion, coarsely chopped; 1 jalapeno, halved lengthwise and seeded; 1 tablespoon flat leaf parsley; 1 teaspoon thyme leaves; 12 medium green bell pepper, coarsely chopped; ½ teaspoon kosher salt; ½ teaspoon cayenne pepper; ½ teaspoon fresh ground black pepper; 2 tablespoons vegetable oil; 1 lb shelled and deveined jumbo shrimp, butterflied; ¼ cup creole seasoning, paste; 1 tablespoon creole seasoning, paste; 2 tablespoons vegetable oil; ¼ cup mayonnaise; 1 celery rib, finely chopped; 1 tablespoon finely chopped celery leaves; 2 sour gherkins, finely chopped (2 tablespoons); 4 hot dog buns

Servings: persons

2 garlic cloves
12 small onion, coarsely chopped
1 jalapeno, halved lengthwise and seeded
1 tablespoon flat leaf parsley
1 teaspoon thyme leaves
12 medium green bell pepper, coarsely chopped
½ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
2 tablespoons vegetable oil
1 lb shelled and deveined jumbo shrimp, butterflied
¼ cup creole seasoning, paste
1 tablespoon creole seasoning, paste
2 tablespoons vegetable oil
¼ cup mayonnaise
1 celery rib, finely chopped
1 tablespoon finely chopped celery leaves
2 sour gherkins, finely chopped (2 tablespoons)
4 hot dog buns

1
MAKE SPICY PASTE:.
2
In a food processor puree the garlic, onion, jalapeno,arsley & thyme.
3
Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.
4
Transfer to a bowl and stir in oil.
5
MAKE THE SHRIMP ROLLS:.
6
Light a grill.
7
In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
8
Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
9
Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
10
Transfer to a plate and freeze just until cooled, about 5 minutes.
11
Chop the shrimp and stir it into the mayonnaise.
12
Mound the shrimp salad in the buns and serve.
13
*Make the paste up to 3 days ahead and keep well refrigerated.
14
**Lemony, full-bodied Semillon: 2005 Peter Lehmann.
15
***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.

1276

kcal

Calories

118

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 garlic cloves, 12 small onion, coarsely chopped, 1 jalapeno, halved lengthwise and seeded, 1 tablespoon flat leaf parsley, and more.

Yes, Spicy Grilled Shrimp Rolls With Creole Spicy Paste 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!