Vanilla Butter Shrimp Rolls

main dishes

Vanilla Butter Shrimp Rolls

A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches.

15m
prep time
10m
Cook Time
273
Calories
13
Ingredients

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Ingredients

8

Servings

8 New England-style hot dog rolls (top spilt) or regular hot dog rolls, split
3 tablespoons butter, softened, divided
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
1 pound large shrimp, peeled, deveined and cut in half
1/4 teaspoon McCormick® Paprika
1/4 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
2 tablespoons dry sherry or white wine
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup mayonnaise
1 to 2 cups small salad greens, such as mache, baby spinach or baby arugula

Key Products

McCormick® Paprika

McCormick® Paprika

McCormick® Black Pepper, Ground

McCormick® Black Pepper, Ground

McCormick® Pure Vanilla Extract

McCormick® Pure Vanilla Extract

Instructions

Lightly brush rolls with 2 tablespoons of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.
Heat oil and remaining 1 tablespoon butter same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through.
Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

Nutrition information (per Serving)

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