Lemongrass Shrimp Rolls Recipe
This recipe was originally published as part of a menu in Tasting Table National.
TT Test Kitchen Tip: Crushing the lemongrass allows the citric, aromatic flavor to infuse the shrimp in this shrimp-filled take on a seafood roll.
Lemongrass Shrimp Rolls
Crushing the lemongrass allows the citric, aromatic flavor to infuse the shrimp in this shrimp-filled take on a seafood roll.
Servings
4
main-course servings
Ingredients
- 1 stalk lemongrass, cut into 2-inch pieces
- 1½ tablespoons olive oil
- 1½ teaspoons finely chopped ginger (about ½-inch piece of ginger root)
- 1½ teaspoons finely chopped garlic (about 2 garlic cloves)
- 1 pound uncooked (16 to 20 count) shrimp, shelled and deveined
- ½ teaspoon finely crushed red pepper flakes, or more to taste
- 2 tablespoons plain nonfat yogurt
- 3½ tablespoons buttermilk
- 1½ teaspoons chopped chives (about 6 chives), plus more for garnish
- ½ teaspoon lime zest (about ½ a medium lime)
- ½ teaspoon lemon zest (about ½ a small lemon)
- Salt
- 4 hot dog buns
- 1 tablespoon butter, melted
- 1 lemon, cut into four wedges
Directions
- Place the lemongrass pieces in a plastic bag and use a rolling pin to gently crush the pieces, leaving them generally intact. In a medium skillet, heat the olive oil over medium heat. Add the crushed lemongrass, ginger and garlic to the skillet and sauté until fragrant and softened, about 4 minutes. Stir in the shrimp and cook for 2 minutes. Stir in the red pepper flakes and sauté for 3 to 4 additional minutes, until the shrimp are pink and cooked through. Remove from the heat, take out and discard the lemongrass pieces and set the shrimp aside to cool.
- In a small bowl, whisk together the yogurt, buttermilk, chives, lime zest and lemon zest. Season with salt. Cut the cooled shrimp in ½-inch pieces and mix, along with the pan juices, into the yogurt-buttermilk mixture. Set aside.
- Open the hot dog buns and brush one side with butter. In a medium skillet set over medium-high heat, place the buns outer-side down on the hot pan. Griddle for 2 to 3 minutes until browned, then turn over and repeat on the opposite side.
- Spoon the shrimp mixture into the toasted buns and garnish with additional chives. Serve immediately with lemon wedges on the side.