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Shrimp Rolls with Garlic Chive Butter

Shrimp Rolls with Garlic Chive Butter

These Shrimp Rolls feature plump juicy shrimp tossed with shaved fennel and mayo tucked into buns slathered with Garlic Chive Butter and toasted.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4 rolls


  • 1 Large skillet
  • 1 mandolin


  • 400g (14 oz) raw black tiger shrimp defrosted
  • ¼ tsp baking soda
  • ½ cup water
  • ½ cup dry vermouth **
  • 2 cloves garlic crushed
  • 4-5 sprigs fresh tarragon
  • 2 bay leaves
  • 1 tsp Old Bay
  • ½ cup fennel shaved and julienned
  • ¼ cup mayo
  • 1 tbsp lemon juice
  • 4 top-loading hot dog buns
  • 1 tbsp Garlic Chive Butter see below
  • 8 green leaf lettuce leaves
  • salt and vinegar potato chips optional

Garlic Chive Butter

  • ½ cup unsalted butter softened
  • 1 clove garlic minced
  • cup chives finely chopped
  • ½ tsp kosher salt


  • Remove the shells from the shrimp. *** Transfer the shelled shrimp to a bowl and add the baking soda. Massage the baking soda into the shrimp and set them aside.
    400g (14 oz) raw black tiger shrimp, ¼ tsp baking soda
  • Pour the water and vermouth into a large skillet. Add the garlic, bay leaves, tarragon, and Old Bay, and bring the mixture up to a boil. Reduce to a simmer and cook for 15 minutes.
    ½ cup water, ½ cup dry vermouth **, 2 cloves garlic, 4-5 sprigs fresh tarragon, 2 bay leaves, 1 tsp Old Bay
  • Take the skillet off of the heat and add the shrimp. Cover and let sit for 3 minutes, flipping the shrimp once halfway through. Once the shrimp turn pink, transfer them to a bowl and set them aside to cool.
  • While the shrimp are cooling make the Garlic Chive Butter. Place the butter, garlic, chives, and salt in a bowl. Using a wooden spoon or a hand mixer, cream the ingredients into the butter. Transfer the butter to a ramekin and set it aside.
    ½ cup unsalted butter, 1 clove garlic, ⅓ cup chives, ½ tsp kosher salt
  • Coarsely chop the shrimp and place them in a bowl. Add the fennel, mayo, and lemon juice and stir to combine. Chill until ready to use.
    ½ cup fennel, ¼ cup mayo, 1 tbsp lemon juice
  • Take the buns and slather both sides with the Garlic Chive Butter. Place the buns in a skillet and toast until golden. Line the inside of the buns with the green leaf lettuce and spoon the shrimp mixture into the buns. Garnish with additional fennel fronds and salt and vinegar potato chips, if desired.
    4 top-loading hot dog buns, 1 tbsp Garlic Chive Butter, 8 green leaf lettuce leaves, salt and vinegar potato chips


** You can also use a dry white wine.
*** I recommend reserving and freezing the shrimp shells for future stock. 
Keyword buns, fennel, mayo, shrimp