Grilled Seafood Sandwich Roll Recipes
SEAFOOD SANDWICH
Steps:
- In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
- Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.
Nutrition Facts : Calories 478 calories, Carbohydrate 39.7 g, Cholesterol 48.1 mg, Fat 30 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1413.3 mg, Sugar 10.3 g
SHRIMP CHEESE SANDWICH
Make and share this Shrimp Cheese Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
- Fill rolls with mixture.
- Broil until bubbly and lightly brown.
Nutrition Facts : Calories 328.4, Fat 13.2, SaturatedFat 6.8, Cholesterol 109.7, Sodium 874.3, Carbohydrate 32.5, Fiber 1.4, Sugar 1.9, Protein 19
SHRIMP ROLL
Make and share this Shrimp Roll recipe from Food.com.
Provided by Chiquilette
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Spoon into hot dog bun.
- Top with tomato slices.
More about "grilled seafood sandwich roll recipes"
GRILLED SHRIMP SUMMER ROLLS RECIPE - EMERIL LAGASSE
2013-12-06 2 ounces dried cellophane noodles. 16 large shrimp (3/4 pound), shelled and deveined. Salt and freshly ground pepper. 1/2 cup low-sodium soy sauce. 1/2 cup rice …
From foodandwine.com
5/5 Total Time 45 mins
From foodandwine.com
5/5 Total Time 45 mins
- In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
- Light a grill. Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise.
- Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil.
- Soak 1 wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce.
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- Preheat grill for medium-high heat. Combine butter and lemon peel in small bowl; set aside. Combine shrimp, scallops, oil, seafood seasoning, garlic powder and cayenne pepper in second bowl; toss to coat.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide and evenly place corn and potatoes on each piece of foil. Top each with some seafood mixture and andouille slices. Fold edges of foil upward; pour 1/4 cup beer into each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.
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From seriouseats.com
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