Ingredients
- 24 extra-large shrimp, peeled, deveined, tails off, thawed if previously frozen
- ½ cup white wine
- 4 Tbl. butter, unsalted, melted
- 1/8 tsp. red chili flakes
- 1 Tbl. Old Bay Seasoning
- 3 Tbl. capers, drained
- 1/4 cup flat parsley, roughly chopped
- 1 lemon, juice only, divided
- ¼ cup + 3 Tbl. mayonnaise, preferably Dukes
- ¼ cup Greek yogurt, plain
- 3 Tbl. sriracha
- ½ tsp. sea salt
- 4 cups fresh arugula
- 24-30 dill pickles, round slices
- 1 package (12+) King's Hawaiian Sweet Rolls, Original
- Coarse ground pepper
Instructions
- In an baking dish combine the white wine, butter, chili flakes, Old Bay and whisk. Add the shrimp into the broth and spread out so each is lying flat. Turn the shrimp several times in the broth to coat. Turn oven to broil.
- Put the dish about 10" from the broiler. Broil shrimp about three minutes then flip them over and broil another three to four minutes. Remove, add the capers and parsley, squeeze half the juice of the lemon, blend and cover with foil.
- In a small bowl whisk together the mayonnaise, yogurt, sriracha, salt and remaining lemon juice. Set aside. Build the sliders. Slice a bun. Put on a healthy schmear of the sriracha mayo, add two to three pickles, some arugula, and top with two to three shrimp. Give a quick dusting of coarse ground pepper. Put the shrimp broth in a bowl for dipping. Any extra sriracha mayo can also be served as a side for extra.
Notes
You can prepare ahead of time (a few hours) the shrimp, leave it in broth and refrigerate. Cover with plastic wrap or foil.
Other slider toppings can be grated parmesan and pepperoncini slices.
https://allyskitchen.com/sriracha-shrimp-sliders/
