Kardea Brown's Seafood Salad Rolls | Delicious Miss Brown

Pro tip: Don't throw away those shrimp shells! 🍤 Use them to make a flavorful stock for Kardea Brown's Seafood Salad Rolls. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3hJNOiH Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Seafood Salad Rolls RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 15 min (includes chilling time) Active: 45 min Yield: 4 servings Ingredients Boiled Shrimp: 1 pound large shrimp, peeled and deveined, shells reserved 1 tablespoon seafood seasoning, such as Old Bay 10 fresh parsley stems with leaves 10 black peppercorns 1 rib celery, roughly chopped 1 lemon, halved and juiced 1/2 yellow onion Salad Rolls: 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1 teaspoon diced pimentos 1 rib celery, thinly sliced 1/2 red onion, finely diced 8 ounces lump crab meat 4 hot dog buns, buttered and toasted, for serving Lemon wedges, for serving Clarified butter, for serving Directions For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note). Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled. For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days. When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter. Cook’s Note If you have more time, boil the stock for up to an hour for a more intense flavor! This is also great for freezing and using another time. The stock will keep for up to 6 weeks in the freezer. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #SeafoodSaladRolls Kardea Brown's Seafood Salad Rolls | Delicious Miss Brown | Food Network https://youtu.be/LjsXn46j-Mk