Shrimp Rolls with Bacon, Artichokes and Basil

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A few nights ago while driving home from work I had to make my usual stop at Publix.  I was so tired and not having any idea what to make for dinner, I called my husband and asked him what he wanted me to make for dinner.

This question results in the same exact answer every single time….. “It doesn’t matter to me, whatever you want, make it and I’ll eat it”.

But, for whatever reason this particular evening he immediately threw out a specific answer – “I would love pasta with shrimp scampi and clams.”

I was shocked – I’m always prepared to make a plan.  Mark, please do this more often.  Thanks. Love you bunches.

That did sound good.  I made that for him and the kids, but I threw in some artichokes for me and put some of it on fresh rolls.

They were fabulous.  If I could only get him to give me a real answer every time 😉

Shrimp Rolls with Bacon, Artichokes and Basil

1 lb shrimp, deveined and peeled

1 small can minced clams, drained

1 can quartered artichoke hearts (in water; not marinated), drained

1/2 lb bacon strips, cooked

1 tbsp olive oil

2 sticks salted butter, plus 1/2 stick more divided to brush on the finished rolls, melted

2 garlic cloves, minced

26 oz can chicken stock

1/2 cup white wine (good enough to drink, but don’t drink it)

1/2 cup parmesan cheese

5 fresh basil leaves

1 tbsp coarse ground pepper

1 package country style dinner rolls, sliced horizontally

Fine sea salt

Preheat oven to 400°.

First chiffonade your basil.  If you aren’t familiar with chiffonading,  it basically means slicing leafy things in very thin strips at one time, so you could apply this technique to any green leaf vegetable-things.  Lay the leaves flat in a stack on top of eachother.  Roll them lengthwise as tight as you can.  With a sharp knife, slice very thin perpendicular.  This picture isn’t great but you get the idea.

Doesn’t basil smell amazing?

Heat the oil in a large skillet over medium-high heat, then add garlic and reduce heat to medium. Add the shrimp and toss.  Cook (continue tossing) for about 30 seconds and add the clams through pepper.  Combine thoroughly, bring to a slow boil and reduce heat to low.  Cover and cook for about 5 minutes; stirring occasionally until shrimp is pink.  Remove from heat.

On a baking sheet covered with foil, lay down the bottom half of the rolls.  Spread the shrimp mixture over the top, spreading evenly using a slotted spoon and then add the top layer of bread.  Brush the remaining butter over the top and pop in the oven for about 2-3 minutes, or until they are starting to brown on the top slightly.


~Dixie Chik~

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