Warm Shrimp Roll
Some warm buttery shrimp, some creamy ricotta, cream cheese, the tangy lemon, the crunchy green onions - this Warm Shrimp Roll was top tier! One of my favorite things I've made so far! The different flavors, textures, that warm toasted bun, so SCRUMPTIOUS! This dish was super easy to make, and it was super family friendly! This would be perfect for a busy weekday or just a weekend at home chilling! It gave me total beach vibes, like I would be having this on a beach somewhere after a long day of swimming, but at the same time, this dish felt like something I could be having on a nice, intimate date with my hubby! It was a total winner here! These could also be an easy appetizer for a holiday party!
Equipment
Ingredients
- 1 lb Shrimp raw, peeled and deveined, tails removed
- 8 Hot Dog Buns brioche or whatever kind you want, hoagie buns work too!
- 1 cup Ricotta
- 8 oz Cream Cheese softened and cubed
- 3 Garlic Cloves minced
- 2 Green Onion green part only, minced and divided
- 4 tbsp Butter divided
- 1 tbsp Parsley minced, divided
- 1 tsp Lemon Juice
- 1 tsp Old Bay Seasoning
- ½ tsp Salt
- ½ tsp Lemon Pepper Seasoning
- ¼ tsp Black Pepper
- ¼ tsp Cajun Seasoning
- ¼ tsp Dill
Instructions
- To get started, preheat oven to 350 ℉ and line a large baking sheet with foil for easy cleanup. Take the cream cheese out of the fridge and allow it to soften while you prep the other ingredients.
- Peel the shrimp and carefully pinch the tails off. Lay the shrimp out on a paper towel lined plate and pat them dry.
- In a large skillet on medium heat, melt half the butter. Cook shrimp for 2 minutes, seasoning with salt and pepper. Flip with a tong, add the garlic to the pan, and cook for 1-2 more minutes, stirring the garlic around so it doesn't burn. Shrimp are done when they turn pink! If they start looking done a little bit sooner, just turn the heat down to medium-low after the first flip! We don't want to overcook these!
- Using the tong, move shrimp to a plate covered with foil until ready to use. Set the pan with that garlic butter to the side until ready to use.
- In a large bowl, combine the rest of the seasonings, ricotta, cream cheese, and half of the green onion and parsley. Add the shrimp to a cutting board and chop them up. I cut mine into thirds so there was still some texture there. Add 3/4 of the shrimp to the mixing bowl and pour in the garlic butter sauce from the pan. Stir to combine.
- Lay the buns out on the prepared baking sheet facing up and stuff them with the creamy shrimp mixture.
- Melt the rest of the butter in a small dish and brush the butter all over the stuffed buns. Bake for 3 minutes.
- Top with remaining shrimp and broil on high for 2 minutes to warm everything through and get the buns nice and toasty!
- Top with remaining green onion and parsley and drizzle lemon juice over everything! Enjoy!
Nutrition
Serving: 1rollCalories: 385kcalCarbohydrates: 27gProtein: 21gFat: 23gSaturated Fat: 12gCholesterol: 98mgSodium: 620mgPotassium: 170mgFiber: 2gSugar: 4gCalcium: 110mgIron: 2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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