Connect
To Top

Last-Minute Summer Recipe: Shrimp Rolls and Paprika Potato Wedges

This delicious recipe will be the perfect way to end your summer with a bang!
Post saved!

This week at NYMM, we’re cooking up shrimp rolls and paprika potato wedges. It’s kind of like fish and chips on the go – you can make the shrimp salad ahead of time, and scoop it into hot dog buns at the beach, or at a picnic! The potato wedges are a nice contrast to the cold shrimp salad, and the paprika packs a little kick (I used Hot Hungarian Paprika) that pops against the cool and refreshing shrimp.

Enjoy making summer food while you can. It isn’t all year round that we get to have shrimp rolls on the beach!

Shrimp Rolls

Serves 6

Ingredients:

  • 1 ½ pound of shrimp, peeled and deveined
  • 6 hot dog buns
  • ½ cup of mayonnaise
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of rice wine vinegar
  • 1 small red onion, minced
  • 4 stalks of celery, minced
  • 5 tablespoons of dill, minced
  • Zest of one lemon
  • Salt and pepper

Instructions:

  1. Fill a large pot with water and bring to a boil.
  2. Add shrimp to the pot, cooking it for 1-3 minutes, depending on size. Don’t overcook! It shouldn’t take longer than 2 minutes, unless your shrimp are very large. The shrimp I used were smaller, and needed only about 45 seconds, as they continued to cook when removed from the water.
  3. Remove shrimp from the water, and set aside to cool. When the shrimp are cool enough to handle, cut them into bite-sized pieces, and put them in the refrigerator to cool.
  4. In a medium-sized bowl, combine the mayonnaise, mustard, rice wine vinegar, onion, celery, dill, lemon zest, 1 teaspoon salt and ½ teaspoon pepper.
  5. Combine the cold shrimp with the mayonnaise mixture, and serve them on toasted buns.
  6. Enjoy!

 

Paprika Potato Wedges

Serves 6

Ingredients:

  • 10 small potatoes or 5 large (I prefer small wedges and used small potatoes)
  • ¼ cup olive oil
  • Paprika
  • Salt and pepper

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Cut potatoes in half lengthwise, horizontally, then each piece into 3 slices.
  3. Place potatoes in a single layer on a sheet pan.
  4. Pour oil over the potatoes and toss them with your hands to combine.
  5. Season top of potatoes generously with salt, pepper and paprika. There’s no need to toss the potatoes again.
  6. Bake in the preheated oven for 20 minutes.
  7. If you want crunchier wedges, put the pan under the broiler for 5 minutes after cooking.
  8. Enjoy!

 

Images by Josh Guirguis

Sign Up For Our Newsletter

LEAVE A COMMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Be Fun

  • Fresh, Local Nature at the Taroko National Park in Taiwan

    One might not immediately think of Taiwan, a small island in the Pacific, as a site of massive, awe-inspiring forms of...

    Monica GuOctober 20, 2017
  • Affordable and Fun Halloween Costume Tips

    With Halloween around the corner, you probably – and rightfully – don’t want to spend $50 or more on today’s overpriced...

    Diba BijariOctober 19, 2017
  • Spooky and Stylish Fall Decor

    October – being the spookiest month – is also the best time to get crafty with some eye-catching fall home decor!...

    Diba BijariOctober 12, 2017
  • New Releases: Erase My Head

    In October, my hunger for horror movies elevates itself, like a vampire that smells blood or a werewolf under a full...

    Nadeer FaragallaOctober 6, 2017
  • Lemon and Garlic Shrimp Scampi

    This week at NYMM we’re eating some classic shrimp scampi. For such a classic dish, it’s surprisingly easy to make. You...

    Josh GuirguisOctober 6, 2017
  • New Scarf Techniques for Fall Fun

    As our favorite, chillier seasons approach, let’s go through some scarf knotting and styling techniques that are as easy as they...

    Diba BijariOctober 5, 2017
  • Fashion-Forward Apps of the Week

    It can be hard to manage your closet and the many different items of clothing you have lying around, especially with...

    Catherine HorneOctober 3, 2017
  • Vegetarian Tacos with Avocado Cream

    This week at NYMM we’re changing up our tacos. We’re ditching meat and rice, but keeping it meaty and starchy with...

    Josh GuirguisSeptember 29, 2017
  • Smoothies for the Fall Season

    A smoothie can be great for a morning pick-me-up, after a workout, or just in general. As fall approaches, why not...

    Diba BijariSeptember 28, 2017
  • Apps to Reward You for Exercising

    Sometimes, it can be very difficult to get yourself motivated to exercise, even if you keep telling yourself that you need...

    Catherine HorneSeptember 26, 2017
  • Italian Ghost Town to Artistic Haven

    There is a small village in Italy that has survived major devastations, has been completely revived, and has almost been completely...

    Miranda FebusSeptember 22, 2017
  • Fall NYFW-Inspired DIY Looks

    The fall season is upon us, and with it comes New York Fashion Week fall fashion! If you’re excited about cozy...

    Diba BijariSeptember 21, 2017
  • Are Salads Food? This Week We’re Finding Out

    “Salad isn’t food,” says a good friend of mine, and I kind of agree. It depends what you think of when...

    Josh GuirguisSeptember 15, 2017
  • Visit the Magical Herstmonceux Castle in England

    Perhaps one of the most dreamy, magical places you could ever imagine is an actual place on Earth. The mystical wonders...

    Miranda FebusSeptember 15, 2017
  • Chase Monsters and UFOs on Lake Baikal

    Hidden deep within the frost of Russia lies a natural phenomenon so beautiful and mysterious that it attracts the interests of...

    Miranda FebusSeptember 8, 2017

Copyright © 2016 New York Minute Magazine