Go Back Email Link
Print Recipe

FRIDAY FISH: Shrimp Melt

An easy shrimp salad gets tucked into a soft brioche bun with a slice of cheese and is heated in the oven until toasty hot. Couldn’t be much simpler for a Friday night supper and a few potato chips along with a spicy pickle make it just about perfect. Of course you can try it with tuna, but grab some shrimp for next time.
4 servings

Ingredients

  • 1- pound cooked, deveined, tails-off shrimp--dried with paper towels (can chop first or chop the salad all together later with a pastry cutter)
  • ¼ teaspoon EACH kosher salt and fresh ground pepper plus extra to sprinkle on just before adding the cheese at the end
  • Zest of one lemon and juice from one-half lemon
  • 2-3 shakes hot sauce or to taste
  • ¼ teaspoon grated horseradish
  • 2 green onions, sliced thinly
  • 1 small stalk celery with leaves, minced
  • 2 tablespoons EACH minced red bell pepper, minced fresh parsley, and minced peperoncini (can use pickles, olives, pickled jalapenos, capers, etc. in place of peperoncini)
  • ¼ cup mayonnaise -- plus extra to spread on buns
  • 1 teaspoon Dijon-style mustard
  • 4 slices Provolone cheese--can sub Cheddar, Swiss, Colby, Gruyere, etc.
  • 4 sliced brioche burger buns

Instructions

  • Preheat oven to 400 degrees F. In a medium-sized bowl, stir together the towel-dried shrimp, salt/pepper, lemon zest/juice, hot sauce, horseradish, green onions, celery, red bell pepper, parsley, pepperoncini, mayonnaise, and Dijon-style mustard. If the shrimp isn’t already chopped, chop/mix the salad with a pastry cutter for a couple of minutes until shrimp are cut into ½-inch pieces or smaller. Taste for seasonings.
  • Spread both sides of the brioche bun with mayo and scoop or spread ¼ of the shrimp salad onto each of the bun bottoms. Sprinkle with a little salt and pepper. Top with cheese; add top buns. (I folded cheese slices in half to keep them from melting all over the foil.)
  • Wrap sandwiches with foil, place on a baking sheet, and bake 15-20 minutes or until hot and cheese is melted. Open carefully. Serve hot with chips and pickles. Extra napkins might be appreciated.
    Keep leftover shrimp salad in the fridge well-wrapped for a day or so.

Notes

Copyright Alyce Morgan, 2022. All rights reserved.