Recipe courtesy of Eric Adjepong
Recipe courtesy of Eric Adjepong
Watch how to make this recipe.
Creamy Shrimp Rolls
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 79 mg
- Sodium
- 294 mg
Lobster rolls get all the attention in summer, but the shrimp roll is not to be ignored: It’s easy to make for a group, more budget-friendly and delivers a strong beachside vibe. I like a Maine-style lobster roll, so I’ve used a similar mayonnaise base in this recipe. Its tangy flavor pairs well with the shrimp and an extra dollop on the buns assures they brown evenly and develop a soft, crisp texture. For a foolproof way to keep the shrimp tender, I cook them very gently in simmering water spiced with Old Bay—not at a full boil. Tarragon and celery add freshness and crisp Bibb lettuce rounds out this summertime classic with the perfect crunch.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 79 mg
- Sodium
- 294 mg
Ingredients
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Directions
- Add the seafood seasoning, 1 teaspoon salt, a few grinds of pepper and 6 cups water to a medium saucepan over high heat and bring to a boil. Reduce the heat to a simmer and add the shrimp. Cook, stirring once or twice, until the shrimp are bright orange and no longer opaque in the middle, 2 to 3 minutes. Remove them with a slotted spoon to a cutting board and let cool for 10 minutes. Roughly chop.
- Meanwhile, whisk the chives, mustard, tarragon, white wine vinegar, celery, lemon juice, 1/2 teaspoon salt and 1/3 cup of the mayonnaise in a medium bowl until smooth. Fold in the shrimp until well combined.
- Spread the remaining 1/3 cup mayonnaise on the inside of the hotdog buns. Add 3 of the buns to a large skillet and toast over medium heat until golden brown, 3 to 4 minutes. Remove to a serving platter and repeat with the remaining 3 buns, reducing the toasting time to 2 to 3 minutes.
- Line each bun with a piece of lettuce, then top the lettuce with about 1/3 cup of the shrimp mixture. Top the shrimp rolls with more chives.
