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Shrimp Rolls ( 3 portions)
1 pack of peeled Marina Del Rey Argentinian shrimps
2 tbsp of mayonnaise
1 tbsp of finely diced celery
1 tbsp of sliced scallions
1 tbsp of chopped dill
2 drops of Tabasco
1 lemon zest
Salt to taste
3 brioche roll buns
2 tbsp of soft butter
3 tsp of Mujol caviar
In a large pot of boiling water add the salt and the shrimps.
Cook for 3 minutes and transfer the cooked shrimps into a bowl of cold iced water.
Pat dry the shrimps and cut in 3-4 pieces each.
Add the cut shrimps to a bowl and mix in the mayonnaise, celery, scallions, dill, Tabasco and lemon zest.
Butter the sides of the brioche rolls and toast both sides in a hot pan.
Garnish the rolls with the shrimp mixture and top off with the caviar.
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