Warm Buttered Shrimp Rolls

🥘 Ingredients

• butter
  2 tbsp
• celery salt
  ½ tsp
• demi-baguette
  2 pieces
• garlic powder
  1 tsp
• hot sauce
  1 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  3 tbsp
• scallions
  2 stems
• shredded red cabbage
  1 c
• shrimp
  8 oz
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• sugar
  1½ tsp
• yukon gold potatoes
  1 lb

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• medium bowl
• large pan

1. 

   1

   yukon gold potatoes scallions lemon smoked paprika garlic powder mayonnaise sour cream celery salt shredded red cabbage shrimp demi-baguette hot sauce olive oil sugar butter

   yukon gold potatoes: 1 lb, scallions: 2 stems, lemon: 1 unit, smoked paprika: 1 tsp, garlic powder: 1 tsp, mayonnaise: 2 tbsp, sour cream: 2 tbsp, celery salt: ½ tsp, shredded red cabbage: 1 c, shrimp: 8 oz, demi-baguette: 2 pieces, hot sauce: 1 tbsp, olive oil: 3 tbsp, sugar: 1½ tsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut yukon gold potatoes into ½-inch-thick wedges. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.
3. 

   3

   Toss potatoes on a baking sheet with a large drizzle of olive oil, half the smoked paprika, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .
4. 

   4

   Meanwhile, in a medium bowl , combine mayonnaise, sour cream, juice from half the lemon, half the celery salt, and 1½ tsp sugar. Add shredded red cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.
5. 

   5

   Place 1 TBSP butter in a small bowl and microwave until melted ⏱️ 30 seconds . Slice demi-baguette lengthwise, stopping before going all the way through. Spread melted butter onto cut sides. Place, cut sides up, directly on oven rack or baking sheet; toast until golden brown ⏱️ 2 minutes .
6. 

   6

   While buns toast, rinse shrimp under cold water, then pat dry. Toss in a second medium bowl with a drizzle of olive oil, remaining smoked paprika, remaining garlic powder, remaining celery salt, and a pinch of salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until opaque ⏱️ 3 minutes . Turn off heat; stir in remaining butter and lemon zest to taste.
7. 7

   Fill toasted demi-baguette with shrimp mixture, as much slaw as desired, and hot sauce if desired. Divide rolls and potato wedges between plates. Slice remaining lemon into wedges and serve on the side.