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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!
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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

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