Jacksonville-Style Suwannee Sauce Shrimp Salad Roll

Suwannee Sauce Shrimp Salad Rolls

Juicy poached shrimp, creamy lemon-chive dressing, buttery brioche, and a bold finish of your favorite Suwannee Sauce!

Ingredients

For the poached shrimp:

• 1 pound jumbo shrimp, peeled and deveined
• 3 quarts water
• ⅔ cup salt
• ½ cup sugar
• 1 bay leaf
• 1 lemon

For the shrimp salad:

• Prepared shrimp, roughly chopped
• Zest of 1 lemon
• Juice of ½ lemon
• ½ cup finely chopped chives
• ½ cup Duke’s mayonnaise
• Salt and black pepper, to taste

For serving:

• Brioche buns
• Butter
• Boston Bibb lettuce leaves
• Suwannee Swamp Sauce or Double Datil Down

Directions

1. Add the water, salt, sugar, bay leaf, and lemon to a large pot. Bring to a rolling boil.
2. Remove the pot from the heat, add the shrimp, and let them poach for 3 minutes.
3. Remove the shrimp and arrange them on a paper-towel-lined tray. Refrigerate for 20 minutes.
4. Roughly chop the chilled shrimp and place them in a bowl. Add the lemon zest, lemon juice, chives, Duke’s mayonnaise, salt, and pepper. Toss until thoroughly combined.
5. Butter the brioche buns and toast them until golden.
6. Layer each bun with Boston Bibb lettuce, pile on the shrimp salad, and finish with your choice of Suwannee Sauce.

Sweet, creamy, citrusy, and finished with datil pepper heat—absolutely delicious! 😋🌶️