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Grilled Shrimp and Arugula Rolls Recipe

Grilled Shrimp and Arugula Rolls
Source: villaggio

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Ingredients

  • 4 Villaggio® Toscana Extra Soft Sausage Buns
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 lb (500 g) jumbo peeled deveined shrimp (16-20 count)
  • 1/4 cup (60 mL) chopped roasted red peppers
  • 1/2 cup (125 mL) mayonnaise
  • 1 cup (250 mL) arugula
  • Lemon wedges
PREP TIME
15m
COOK TIME
5m
TOTAL TIME
20m
YIELD
4

Instructions

  • Mix together olive oil, garlic, salt and hot pepper flakes; toss with shrimp.
  • Preheat grill to medium-high; grease grates well. Thread shrimp onto soaked bamboo or metal skewers. Grill shrimp, turning once, for 4 to 5 minutes or until grill-marked, pink and opaque.
  • In food processor or blender, purée red peppers. Add mayonnaise; blend until smooth.
  • Spread red pepper mayonnaise over buns; sandwich shrimp and arugula in buns. Serve with lemon wedges.

Tip: To roast red peppers, place peppers on foil-lined baking sheet and broil, turning to char all sides. Place in a plastic bag to steam. Peel off charred skins and remove seeds and stems. Chop and use as desired. 


Dinner

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A recipe from villaggio

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