#ShrimpRoll

20250724 #breakfastdiary 1461, 25°C/cloudy, 20 min/workout(M) Gave up on managing my cholesterol for this one — a roughly 600kcal #shrimp roll piled generously with spot shrimp

150g spot shrimp, 1 brioche bun, salt, pepper, 40g butter, a little chives

1. Score the brioche bun in half and toast in a pan with melted butter until nutty and crisp. 2. Thaw the spot shrimp and pat dry. 3. Heat olive oil in a pan, cook the shrimp, and season with salt. Once the shrimp is cooked, add butter and coat it in the buttery flavor over low heat. Add chopped chives, toss together, and set aside on a plate. 4. Place the brioche bun on a plate and pile the shrimp from step 3 on generously. Drizzle over any butter left in the pan. Finish with pepper~