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Shrimps rolls

Shrimps Rolls

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 Pounds Large Shrimps (peeled and deveined)
  • Seasoning powder/cube
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Garlic powder
  • 1 Small onion/shallot (chopped)
  • 1 Bay leaf
  • ¼ cup Seafood Broth
  • 1 Tablespoon Lemon Juice
  • ½ Cup Cream
  • 2 Tablespoons Unsalted Butter (cold)
  • 1 Stick Celery (chopped)
  • Salt and pepper
  • 5 Rolls (Toasted)


  1. Gather the ingredients and chop the vegetables.

    Shrimps rolls
  2. Season the shrimps with seasoning powder, garlic, ginger powders, salt, and pepper.

    Shrimps rolls
  3. Place a skillet/pot over medium-high heat

  4. Heat the oil and add the onion/shallot and bay leaf then stir. Season with salt and pepper to allow the onions sweat out.

    Shrimps rolls
  5. Add the broth, bayleaf and cook until the liquid is almost dry.

    Shrimps rolls
  6. Add the cream and butter and whisk and the butter is all melted and warm up (not boiled) you don't want the sauce split. This is like Beurre Blanc sauce but different a little bit.

    Shrimps rolls
  7. Place a sieve over a small bowl, and pour the mixture, use a spoon to press all the liquid out.

    Shrimps rolls
  8. Pour the liquid (the sieved liquid) back into the skillet add the chopped celery and seasoned shrimps.

    Shrimps rolls
  9. Cook for a few minutes until the shrimps are all pink and opaque. Add the lemon juice for some acidity.

  10. Check the seasoning and readjust if necessary.

    Shrimps rolls
  11. Toast bread or rolls and gently soak it up with the sauce and the shrimps. You can also add lettuce if you wish to add some.

    Shrimps rolls
  12. Serve and enjoy.

    Shrimps rolls