This Creamy Shrimp Salad w/ Bread (Shrimp Rolls) is the fourth recipe that I’m sharing in my cookery column in The Posthoorn Escamp West. You can find the recipe here as well. My cookery columns are written in Dutch and on my blog you’ll can switch to English or Dutch!
You can read the article HERE – Posthoorn Escamp West
Creamy Shrimp Salad w/ Bread (Shrimp Rolls)
Ingredients
- 200 gr boiled and peeled shrimps
- 2 tbsp mayonnaise
- ½ tbsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp smoked paprika powder
- 1 spring onion, finely chopped
- little Tabasco, optional
- 2 white baguettes or brioche buns
- salt & pepper to taste
- For garnish:
- extra spring onions
- cress, optional
- a pinch of smoked paprika, optional
- lemon wedges
Instructions
- Place the shrimp, mayonnaise, lemon juice, garlic and smoked paprika, finely chopped spring onions and Tabasco in a bowl. Mix well and season with salt and pepper.
- Then let the shrimp salad chill in the refrigerator. In the meantime, toast your baguettes or brioche buns
- Stuff the toasted bread with the shrimp salad. Garnish with finely chopped spring onions or cress, smoked paprika and lemon wedges. Enjoy your meal!TIPS:- Replace the mayonnaise with sour cream.- Add 2 boiled eggs for variation.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!