Venice Beach Spicy Shrimp Brioche Roll

Serves: 2│30 min

Inspired by The Fig Tree, Venice Beach LA

This reverse-engineered coastal classic captures that iconic Venice Beach vibe. We’ve focused on the signature "split-top" brioche loaf, the crunch of fresh celery, and a creamy, spicy dressing balanced by luxurious garnishes.

Ingredients

Main Component

• 450g (1 lb) Large shrimp, peeled, deveined, and cooked.

• 60g (1/2 cup) Celery, finely diced for maximum crunch.

• 1 large Brioche loaf (unsliced) or 2 thick-cut brioche "Texas toast" slices.

• 30g (2 tbsp) Unsalted butter, softened for toasting.

Spicy Mayo Dressing

• 120g (1/2 cup) Quality mayonnaise (Kewpie preferred).

• 15ml (1 tbsp) Sriracha or your favorite hot sauce.

• 5ml (1 tsp) Fresh lemon juice.

• 2g (1/2 tsp) Paprika (smoked or sweet).

• Salt and black pepper to taste.

Garnish

• 15g (1/4 cup) Fresh dill fronds, roughly torn.

• 20g (1 tbsp) Salmon roe (Ikura) for that salty pop.

• 2 cups Mixed butter lettuce or artisanal greens for the side.

Instructions

1. Chop the shrimp into bite-sized 1cm (1/2 inch) pieces and place them in a chilled mixing bowl.

2. Whisk the mayonnaise, Sriracha, lemon juice, and paprika in a small bowl until the color is uniform.

3. Fold the dressing and diced celery into the shrimp until every piece is thoroughly and creamily coated.

4. Slice the brioche into a thick "rectangular" block, then cut a deep slit down the center without reaching the bottom.

5. Butter the exterior sides of the brioche generously and toast in a skillet over medium heat until golden brown.

6. Stuff the warm bread cavity with the chilled shrimp mixture, allowing some to overflow the top.

7. Top with salmon roe and a heavy-handed amount of fresh dill to mimic the restaurant's presentation.

8. Serve immediately alongside a pile of fresh, lightly dressed greens while the bread is still buttery and crisp.