Happy Friday y’all. Scratch that. Happy Fish Friday Foodies y’all. Yes siree, it’s that time of the month yet again, and this time around I get to be your host. To be honest, I’m just a wee bit excited about that too, Some of y’all may remember when I joined Fish Friday Foodies, almost a year and a half ago. It started as a way for me to cook with seafood more often because I have a bad habit of forgetting to include fish and seafood in my and B.O.B. Bob’s diets. To get a gander at all of the unique recipes Faith, Hope, Love, & Luck has contributed to Fish Friday Foodies in the past, simply click HERE.
After almost a year and a half of cooking fish and seafood for at least once a month, I’ve learned a few things. First, there is no reason to cook any fish or seafood with a head still attached. It’s just gross. Cut the head off, better yet, have someone else cut the head off. Also, it doesn’t take a whole lotta swanky ingredients or time and effort to make a complete fish dinner that tastes utterly amazing, And last, but certainly not least, good things often happen when you least expect them, especially in the kitchen.
Since I’m the host for this month, I was in charge of choosing a theme, and I decided on “Summer Fish/Seafood Sandwiches.” I won’t lie and tell y’all that I knew for month’s ahead of time what I had planned for the menu. Instead, I’ll tell you the truth and admit that I waited until this Wednesday, to even consider what to surprise y’all with. After much thought, and a little bit of wandering around the market, I finally decided on combining three of my favorite summer meals; fresh Caprese salad, creamy shrimp salad, and one of my all-time favorites, crispy shrimp rolls.
Just one of those meals would have been fine on its own, but together they turned out to be just about one of the most amazing things I’ve ever stuffed in my mouth. And y’all, let me give you the dirty truth, I do mean literally stuff. There was no way not to. I swear, I think I went and fell in love with this simply delightful sandwich at first bite. So much so, that everyone who knows me is going to be forced to eat this at least once or twice this summer. because it’s seriously amazing without taking a lot of time to put together, using ingredients that I will hopefully have growing in my own garden very soon.
If you’re looking for a meal that takes under fifteen minutes to put together, uses fresh summer ingredients, and will almost certainly take your taste buds to a whole ‘nother heavenly world, might I suggest that you make this seafood sandwich as fast as you can? Once you do, make sure to let me know what your thoughts on it are. I’m dying to know just how much you love it. In the meantime, don’t forget to check out all of the other incredible “Summer Fish/Seafood Sandwiches” in the link up below, which are being shared by many of our other talented Fish Friday Foodies members.
Ingredients:
- 1 Pound 21-25 Count Shrimp, Peeled & Deveined
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Cup Fresh Basil, Finely Chopped
- 2 Tablespoons Mayonnaise
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4 Hot Dog Rolls
- 12 Grape or Cherry Tomatoes, Halved
- 12 Miniature Balls of Fresh Mozzarella, Halved
- Ground Sea Salt
- Freshly Ground Black Pepper
Directions:
- Preheat oven to 400 degrees.
- Place the shrimp on a baking sheet, drizzle with olive oil, and then toss to coat.
- Bake for 11 minutes, or until cooked through.
- Immediately remove the shrimp to a cutting board and allow to cool for 10 minutes before roughly chopping.
- In a medium bowl, combine the shrimp, basil, mayonnaise, and pepper.
- Toast the buns in the oven on an open rack for 1 to 2 minutes.
- Top each bun with shrimp salad, tomato halves, and miniature mozzarella ball halves.
- Sprinkle with salt and pepper.
Suggestions:
- You may need to adjust the baking time due to the size of the shrimp and the accuracy of your oven temperature.
- Chop each shrimp into approximately three pieces.
- Split-top hot dog rolls work best for this sandwich.
- This recipe will yield enough shrimp salad to make 4 sandwiches.
Improvements:
- Drizzle each shrimp roll with a little bit of balsamic vinegar.
- Add bacon because everything is better with bacon.
Ingredients:
- 1 Pound 21-25 Count Shrimp, Peeled & Deveined
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Cup Fresh Basil, Finely Chopped
- 2 Tablespoons Mayonnaise
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4 Hot Dog Rolls
- 12 Grape or Cherry Tomatoes, Halved
- 12 Miniature Balls of Fresh Mozzarella, Halved
- Ground Sea Salt
- Freshly Ground Black Pepper
Directions:
- Preheat oven to 400 degrees.
- Place the shrimp on a baking sheet, drizzle with olive oil, and then toss to coat.
- Bake for 11 minutes, or until cooked through.
- Immediately remove the shrimp to a cutting board and allow to cool for 10 minutes before roughly chopping.
- In a medium bowl, combine the shrimp, basil, mayonnaise, and pepper.
- Toast the buns in the oven on an open rack for 1 to 2 minutes.
- Top each bun with shrimp salad, tomato halves, and miniature mozzarella ball halves.
- Sprinkle with salt and pepper.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
