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Shrimp Rolls with Herb Brown Butter Mayo #healthyfood #dietketo #breakfast #food

This is a poor-man's lobster roll. Not that we're poor, and not that shrimp is extremely such modest, yet it's a heckofa part less expensive than lobster and a lot simpler to plan as well. So perhaps it's to a greater degree a sluggish man's lobster move than anything.

Poor and sluggish aside, what makes this shrimp move fantastic is the dark colored spread mayo, which genuinely is a disclosure. Part mayonnaise, part hollandaise, if hollandaise were cold and made with toasted dark colored spread rather than simply dissolved. It's tart and rich and spotted with crisp herbs like chives, parsley, and dill.

I figured, since lobster/shrimp rolls are typically hurled with mayo and showered with spread, that creation a mayo with some margarine blended in would serve twofold obligation.

I previously took a stab at making the mayo with all dark colored spread, trading it 1:1 for the oil in a run of the mill mayo formula. The outcome, while wantonly rich, was excessively so. It was feeling the loss of the zip that mayo brings to the gathering.
Shrimp Rolls with Herb Brown Butter Mayo #healthyfood #dietketo #breakfast #food
Also try our recipe No-Mayo Potato Salad #healthyfood #dietketo #breakfast #food


  • For Brown Butter Mayo:
  • 1/4 cup unsalted butter
  • 1 egg yolk
  • 2 teaspoons lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon chopped fresh chives
  • 1 1/2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • For Shrimp Rolls:
  • 1 1/2 pounds small shrimp, peeled and deveined
  • 6-8 hot dog buns or potato rolls, buttered and lightly toasted


  1. Melt butter in a skillet set over medium-high heat. Continue to cook, whisking occasionally, until solids at the bottom of the skillet begin to turn golden brown. Watch this carefully, as the brown bits can burn if not closely monitored. Remove from heat and transfer to a heat-proof bowl or measuring cup. Let cool to room temperature.
  2. Meanwhile, bring a large pot of water to a gentle boil. Add shrimp and boil for 3 to 4 minutes or until no longer opaque (slightly longer if using larger shrimp). Drain and chill until completely cool.
  3. In a bowl, whisk together egg yolk, lemon juice, and vinegar until smooth and light yellow in color. Very slowly drizzle in vegetable oil, a scant teaspoon at a time, whisking vigorously until completely incorporated before adding more. These first minutes are crucial to forming a stable emulsion, so be sure to add the oil in the tiniest of drizzles, even drops at a time.
  4. Once oil is completely incorporated, drizzle in cooled brown butter, whisking vigorously until thick and smooth. Stir in herbs, lemon zest, and salt and pepper to taste. Fold in shrimp until evenly coated.
  5. To assemble, split buns (leaving a small hinge) and lightly toast. Spoon shrimp down the center of each roll. Top with additional chives or dill, if desired, and serve at room temperature.

Read more our recipe Spinach and Artichoke Stuffed Soft Pretzels #healthyfood #dietketo #breakfast #food

Source : bit.ly/2INGpAb

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