- Time To Cook According To Recipe: 30 Minutes
- Actual Cooking Time (Including Prep) 26 Minutes
This was a unique recipe from Cooking for Keeps that I wanted to add to my series of quick shrimp dinner recipes. Though they were originally designed as a mini roll, or an appetizer, I put them on a full bun and added a quick salad to the side. OK, the side salad was really a last minute thing to fill out the photo, but you could easily do the same thing.
I forgot the dill. Oops. The sandwiches were still good though.
The ingredients and cooking process are very simple. We’re cooking the shrimp in wine, then mixing in a few other things to make the sauce. Here are the shrimp in the wine! You may not have as much liquid compared to shrimp since I cut down the amount of shrimp I used to not waste them. I was only intending on making one sandwich.
One thing I highly suggest is using icy cold water to cool down the shrimp before chopping them up and adding them to the mayo dressing (prepared below). I did rinse the shrimp to cool them down, but they were still warm, and the heat made the dressing runny.
Normally I don’t like mayonnaise, but I put up with it for this recipe to make it more authentic how the author intended. It turned out pretty good! I’m still not a huge fan of mayonnaise though.
Mix everything in a bowl, then salt and pepper to taste. I hope you like celery! I can’t really get into it in stalk form, but chopped up in chicken salad, tuna, or in this case shrimp…it’s tasty and adds a wonderful crunch to your sandwich!
I even toasted and buttered the bun! However, I prefer my bread soft and fluffy. I actually made a second sandwich the following day with the leftovers and enjoyed the soft bun roll more than the toasted one.
Pretty weak looking salad, but I honestly was out of ideas on how to decorate the plate for the photographs. lol. The final sandwich could have used more pepper IMO.