Seafood rolls are a New England summer favorite. Ours feature sautéed shrimp tossed with crunchy celery and hot fresno pepper in a creamy blend of Dijon mustard and mayonnaise—all piled inside soft toasted buns. For a special touch, we’re serving quick pickled cucumber spears infused with dill and garlic. A side of sweet potato wedges rounds it all out with extra heartiness.
Ingredients
Ingredients
- 10 oz Shrimp
- 2 Hot Dog Buns
- 2 Garlic
- 1 Kirby Cucumber
- 1 Lemon
- 1 lb Sweet Potatoes
- 1 Celery
- 1 Dill
- 1 tbsp Sugar
- 1 Red Fresno Pepper
- 1/4 c Creamy Mustard Sauce
- 1/4 c White Wine Vinegar
Instructions
Instructions
Prepare & roast the sweet potatoes:
Preheat the oven to 475°F. Wash and dry the sweet potatoes. Cut the sweet potatoes lengthwise into ½-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove the roasted sweet potatoes from the oven. Transfer to a serving dish and set aside in a warm place.
Prepare the remaining ingredients:
While the sweet potatoes roast, wash and dry the remaining fresh produce. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Roughly chop half the dill. Keep the remaining dill sprigs whole. Quarter and deseed the lemon. Quarter the cucumber lengthwise; halve crosswise. Place in a medium heatproof bowl; top with the juice of 2 lemon wedges. Toss to coat. If necessary, halve the buns, keeping the bottoms intact. Thinly slice the celery. Cut off and discard the stem end of the pepper; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Thoroughly wash your hands and cutting board immediately after handling the pepper.
Make the pickles:
While the sweet potatoes continue to roast, in a small pot, combine the vinegar, sugar, garlic, whole dill sprigs, a big pinch of salt, and ¼ cup of water; heat to boiling on high. Once boiling, cook, without stirring, 2 to 4 minutes, or until the liquid is slightly reduced in volume. Carefully pour into the bowl of cucumber; stir to coat. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Cook the shrimp:
While the pickles cool, rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until opaque and just cooked through. Transfer to a medium bowl.
Toast the buns:
While the shrimp cooks, place the buns on a separate sheet pan, cut side up. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned. Remove from the oven and transfer to a work surface.
Dress the shrimp & plate your dish:
To the bowl of cooked shrimp, add the celery, creamy mustard sauce, the juice of the remaining lemon wedges, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste. Evenly divide the dressed shrimp between the toasted buns. Divide the shrimp rolls, roasted sweet potatoes, and pickles (discarding the liquid, garlic, and dill sprigs before serving) between 2 dishes. Garnish the rolls with the chopped dill. Enjoy!