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Created by Canadian Chef Chuck Hughes, this easy recipe celebrates shrimp — and candy rolls. Shared by the crew at King’s Hawaiian, the sandwich recipe sees a wealthy Rémoulade Sauce and a contact of browned butter added in to raise the hand-held bites.
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12 King’s Hawaiian Unique Hawaiian Candy Rolls
1 lb (454 g) nordic shrimp, cooked (or any mini shrimp will do)
½ cup (125 mL) rémoulade sauce
1 ½ cups (375 mL) shredded iceberg lettuce
¼ cup (60 mL) browned butter
In a medium bowl, add the shrimp and the rémoulade sauce and gently stir till every thing is mixed. Put aside.
Rigorously slice the King’s Hawaiian Rolls in half and place the bottoms on a serving plate. Add a little bit of the shrimp combination on every backside, then spoon some brown butter on prime of the shrimp. Add a little bit of iceberg lettuce to every one, put the tops on and serve.
Makes 12 shrimp rolls.
Rémoulade Sauce
½ cup (125 mL) mayonnaise
½ cup (125 mL) plain Greek yogurt
1 tbsp (15 mL) finely diced capers
1 tbsp (15 mL) finely diced gherkins
1 tbsp (15 mL) finely diced pink onion
Zest of 1 lemon + juice of half a lemon
1 tbsp (15 mL) chopped recent dill
½ tsp (2.5 mL) kosher salt
¼ tsp (1 mL) freshly cracked black pepper
In a medium bowl, add all of the components and blend till absolutely mixed.
Makes about 1 ¼ cup.
Brown Butter
¼ cup (60 mL) butter
In a small sauce pan, add 1/4 cup butter and place on medium warmth. As soon as the butter has absolutely melted and begins to foam, stir constantly with a picket spoon till it smells nutty and is mild brown in color. Take away from the warmth and put aside.
