master

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.

Ethan Mick

with Quick Pickles & Sweet Potato Wedges

Shrimp Rolls

Shrimp

Hot Dog Buns

Garlic

Kirby Cucumber

Lemon

Sweet Potatoes

Celery

Dill

Sugar

Red Fresno Pepper

Creamy Mustard Sauce

White Wine Vinegar

Ingredients

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 & roast the sweet potatoes:

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.

Prepare the remaining ingredients:

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.

Make the pickles:

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.

Cook the shrimp:

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.

Toast the buns:

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!