SHRIMP ROLLS
Shrimp Rolls! I’m not even ashamed to say I like a shrimp roll better than a lobster roll. There’s really nothing like the sharp snap of a perfectly poached piece of shrimp. The most important step in this recipe is chilling the shrimp mixture until it’s as cold as you can get it. The cold filling piled onto a hot buttery bun makes for a truly beautiful pairing.
Total Time: 30 minutes
RECIPE
Combine 1 tbsp salt, the juice of ½ a lemon and 4 cups of water to a pot. Throw in the 1/2 lemon once squeezed. Bring to a boil. Prepare an ice bath.
Once boiling, turn off the heat and add in the shrimp. Mix and let cook for 3-4 minutes (this will depend on the size of your shrimp). Once the shrimp are all opaque, drain and add to the ice bath.
3. Remove from the ice bath and cut into chunks. I generally cut each piece of shrimp into 3-4 pieces.
4. In a large bowl combine the mayonnaise, horseradish, lemon juice, lemon zest, chives and celery. Add in the shrimp and mix well. Season with salt, pepper, and more lemon to taste. You can add more mayo in if you'd like as well.
5. Refrigerate the filling for at least 20 minutes (the colder the better!)
6. Melt 1/2 tbsp butter in a skillet over medium heat and gently toast one side of the buns. Once golden brown, add the remaining 1/2 tbsp butter, and toast the other side. Scoop in the filling while still hot and serve immediately.
NOTES:
Any extra filling can be stored in the refrigerator for up to 2 days. It tastes great over salads or in a tortilla!
The filling can be made ahead and stored in the refrigerator until you’re ready to eat.
Shrimp Rolls
Ingredients
- 3/4 lb shrimp
- 2-3 tbsp mayo
- 1/2 celery rib, minced
- 2 tbsp minced chives
- juice from 1/2 a lemon
- 1 tsp lemon zest, packed
- ½ tsp horseradish
- Fresh black pepper
- salt to taste
- 2 hot dog buns, top split style
- 1 tbsp butter
Instructions
- Combine 1 tbsp salt, the juice of ½ a lemon and 4 cups of water to a pot. Throw in the 1/2 lemon once squeezed. Bring to a boil. Prepare an ice bath.
- Once boiling, turn off the heat and add in the shrimp. Mix and let cook for 3-4 minutes (this will depend on the size of your shrimp). Once the shrimp are all opaque, drain and add to the ice bath.
- Remove from the ice bath and cut into chunks. I generally cut each piece of shrimp into 3-4 pieces.
- In a large bowl combine the mayonnaise, horseradish, lemon juice, lemon zest, chives and celery. Add in the shrimp and mix well. Season with salt, pepper, and more lemon to taste. You can add more mayo in if you'd like as well.
- Refrigerate the filling for at least 20 minutes (the colder the better!)
- Melt 1/2 tbsp butter in a skillet over medium heat and gently toast one side of the buns. Once golden brown, add the remaining 1/2 tbsp butter, and toast the other side. Scoop in the filling while still hot and serve immediately.
Notes
- Any extra filling can be stored in the refrigerator for up to 2 days. It tastes great over salads or in a tortilla!