Persian Fusion Shrimp Roll

Summer is here and nothing is more refreshing than a shrimp roll for lunch on a hot day. This recipe has a little twist of a Persian cuisine. I have added saffron and cumin and substituted mayonnaise with yogurt to make it even more refreshing!

Prep time: 5 minutes

Cooking time: 5 minutes

Assembly: 2 minutes

Ingredients (Serves 2)

• 20 raw shrimp, deveined and skinned

• Butter, ½ tbsp

• Garlic, 1 clove minced

• Ground cumin, ⅛ tsp

• Ground saffron, ⅛ tsp

• Red pepper flakes, a pinch

• Salt to taste

• Sandwich rolls, 2

• Baby arugula, handful (optional)

Sauce

• Plain yogurt, ¼ cup

• Fresh basil, 1 tbsp chopped

Method

1. Warm up the butter in a small pan.

2. Stir in garlic, cumin, saffron, and red pepper flakes for a minute.

3. Add in the shrimps, and cook them for about 4 minutes or until they are cooked.

4. Add salt to taste.

5. Transfer the shrimps into the small plate and let them cool down in the fridge for at least 15 minutes.

6. Mix in the yogurt and chopped basil in the bowl while you are waiting. 

7. Warm up the rolls in the oven for a minute under the broiler.

8. Put the arugula in the roll if you are using it.

9. Arrange the shrimps in the rolls, and finally pour the sauce over.

Happy Cooking!