Shrimp Sandwiches (Lobster Roll Style)

2 shrimp sandwiches prepared lobster roll style. 1 with warm butter, the other chilled with mayonnaise, lemon, dill and chives.

Course Sandwiches

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 577

4 split top rolls
20 medium-size shrimp
shell removed, deveined cut in to bite-size pieces (see note) 
1 cup/2 sticks (226 grams) salted butter
8 tablespoons salted butter melted

Heat a cast iron pan or heavy frying pan over medium-high heat. Brush each side of the rolls with melted butter and toast on each side until browned. Set aside.

To a large saucepan add the butter and melt over medium heat. Once melted, add enough shrimp so they are all covered by the butter. Poach until they just turn pink, then remove from the butter. If making warm sandwiches keep them warm in foil. If making chilled sandwiches, transfer them to a bowl to cool. Poach the rest of the shrimp in butter and either keep the rest warm or allow to cool in the refrigerator.
Fill each roll with shrimp and drizzle warm butter over. Serve immediately to partake in all that warm buttery goodness.

Add the mayonnaise, lemon juice, dill and chives to the chilled shrimp, mix well. You can adjust the amount of mayonnaise to your liking. Taste for seasoning and add salt and pepper.To the toasted rolls add a lettuce leaf to each and divide the shrimp evenly amongst them.

You can add more shrimp depending how full you want your sandwiches