Shrimp Roll Toast Sandwiches
1 Pound Medium Shrimp, cleaned and deveined
1/4 Cup Mayonnaise
1/4 Teaspoon Old Bay Seasoning
1 Teaspoon Red Wine Vinegar
1 Tablespoon Fresh Squeezed Lemon Juice
1/4 Teaspoon Ground Mustard
1/2 Teaspoon Chopped Fresh Dill, or Pinch of Dill Weed
2 Stalks Celery, chopped
3 Strips Bacon
8 Ritz Crackers, crushed
6 Martin’s Sandwich Potato Rolls
Salt and Pepper, to taste
Fry up the bacon. Heat a large skillet over medium-high heat and fry away. Drain on paper towels and set aside to cool.
Leave the bacon fat in the skillet and add the shrimp in batches so they’re in one single layer in the pan. Cook for a minute – the shrimp will be cooked through when they start to turn pink and curl up. Flip once and cook for another minute. Remove and let cool, repeat process until all the shrimp are done.
Make the mayo mixture. Take a medium sized bowl and add the mayo, lemon juice, vinegar, ground mustard, Old Bay, and dill. Add the chopped celery too. Mix together to combine.
Chop the shrimp into small pieces and add to the mayo mixture in the bowl. Cover and refrigerate for 10-15 minutes. Just so the flavors meld together and it gets nice and cold.
While that’s in the fridge, chop the bacon into small pieces and mix with the crushed Ritz crackers. Set aside.
Butter those rolls. Split them open and butter both sides. You can even put a little butter in your grill pan. Grill the bread and flatten with a spatula. We want those nice grill marks if we can get em. But feel free to do this in a skillet if you don’t have a grill or grill pan.
Take the shrimp mixture out of the fridge and add a few tablespoons to each potato bread disc. Top with some of the bacon & Ritz topping, a little sprinkle more of Old bay, and finish with another potato bread disc.
Enjoy and marvel at how versatile potato bread can be! Also, feel free to add some sriracha.
Recipe and images courtesy of www.theskinnypignyc.com.