Chorizo Shrimp Rolls.
Prep time.
15.
Cook time.
15.
Total time.
30.
Serves.
4.
Juicy shrimp sautéed with smoky chorizo, finished with bright lemon and herbs, then piled into warm, buttery rolls. It’s rich, slightly spicy, and perfectly balanced with a creamy aioli.
IngredientsFor the filling:1 lb (454g) raw shrimp, peeled & deveined, chopped into bite-sized pieces6 oz. fresh chorizo (or cured, finely diced)2 tbsp olive oil (if using cured chorizo)2 cloves garlic, minced1 shallot, finely diced½ tsp smoked paprika¼ tsp chili flakes (optional)Zest + juice of ½ lemon2 tbsp fresh parsley, choppedSalt & pepper, to tasteFor the garlic lemon aioli:½ cup mayonnaise1 clove garlic, grated1 tbsp lemon juice1 tsp Dijon mustardSalt, to tasteFor serving:4 ACE Bakery® Sausage Rolls2 tbsp butter, meltedOptional: shredded lettuce or slaw.
InstructionsIn a small bowl, mix mayonnaise, garlic, lemon juice, Dijon, and salt. Chill while you prepare the filling.Heat a skillet over medium heat. Add chorizo and cook until browned and slightly crisp, about 4–5 minutes. If using cured chorizo, add olive oil first. Remove and set aside, leaving the flavourful oil in the pan.In the same pan, add shallot and garlic, cooking until fragrant. Add shrimp, smoked paprika, chili flakes, salt, and pepper. Cook for 2–3 minutes until shrimp are just opaque.Return chorizo to the pan. Add lemon zest, juice, and parsley. Toss gently and remove from heat.Brush rolls with melted butter and toast in a skillet or oven until golden.Spread garlic lemon aioli inside each roll. Fill generously with chorizo shrimp mixture. Add lettuce or slaw if desired.
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