Tender grilled shrimp are tossed with a sweet, spicy butter sauce and served on buttery toasted brioche buns with crisp coleslaw and fresh chives. These shrimp rolls are quick to make and packed with bold flavor.
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4
10 minutes
5 minutes
Tender grilled shrimp are tossed with a sweet, spicy butter sauce and served on buttery toasted brioche buns with crisp coleslaw and fresh chives. These shrimp rolls are quick to make and packed with bold flavor.
Author:Jeremy Puglisi
Shrimp Rolls
Olive oil
Blackstone Tequila Lime Seasoning
4 top-loading brioche hot dog buns
Butter, for toasting the buns
Coleslaw
Fresh chives, finely diced
Magic Sauce
Frank's RedHot Sauce
Tabasco sauce
Honey
Diced garlic
Fresh lemon juice
Preheat your Blackstone to high heat.
Lightly coat the shrimp with olive oil and season generously with Blackstone Tequila Lime Seasoning.
Cook the shrimp for about 2 minutes per side, or until they are opaque and lightly charred.
While the shrimp cook, finely dice the chives and butter the brioche buns. Toast the buns on the griddle until golden brown.
To assemble each roll, add a layer of coleslaw to the bottom of the bun, followed by a light drizzle of the magic sauce. Add five shrimp to each bun, drizzle with a little more sauce, and finish with the diced chives.
Serve immediately while warm.
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