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Spicy Grilled Shrimp Rolls With Creole Spicy Paste

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“Recipe by Grace Parisi, from: Grilling Guide/Speedy Rubs, Pastes, & Sauces. This recipe originally appeared in June, 2006. This looks awesome! Can't wait to have the right company to try it!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE SPICY PASTE:.
  2. In a food processor puree the garlic, onion, jalapeno,arsley & thyme.
  3. Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.
  4. Transfer to a bowl and stir in oil.
  5. MAKE THE SHRIMP ROLLS:.
  6. Light a grill.
  7. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
  8. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
  9. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
  10. Transfer to a plate and freeze just until cooled, about 5 minutes.
  11. Chop the shrimp and stir it into the mayonnaise.
  12. Mound the shrimp salad in the buns and serve.
  13. *Make the paste up to 3 days ahead and keep well refrigerated.
  14. **Lemony, full-bodied Sémillon: 2005 Peter Lehmann.
  15. ***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.

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