Shrimp Rolls
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5
6 reviews
Excellent
Shrimp Rolls
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Putting a little Southern spin on classic New England Shrimp Rolls with this simple and delicious sandwich recipe!
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Ingredients
- 1 lb. Shrimp chopped into bite-size pieces (see note below if starting with raw shrimp, peeled and deveined; cooked
- 1 celery finely diced, stalk
- 2 green onion thinly sliced
- ⅓ cup mayonnaise
- 1 teaspoon lemon juice fresh
- 1 teaspoon white vinegar
- 1 tablespoon dill minced fresh
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon sugar
- salt to taste, kosher salt, freshly ground black pepper
- black pepper to taste, kosher salt, freshly ground black pepper
- 4 hot dog buns split
- 2-3 tablespoons butter at room temperature, salted
- parsley fresh, optional garnish, or additional dill
Instructions
- Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
- In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
- Butter the cut sides of the hot dog buns. On a griddle or in a cast iron skillet, toast the buns buttered-side down, until golden brown. Fill each bun with shrimp salad. Garnish with additional dill or freshly-chopped parsley.
Notes
- Pat the shrimp dry so that it doesn't water down the dressing.
- I use large or extra-large cooked shrimp. The larger shrimp have a meatier texture, but you can substitute with any size shrimp that you prefer.
- Use a high-quality mayonnaise (we prefer Duke's brand) for the best flavor.
- Scale the recipe up or down to suit the size of your family. For instance, if you're feeding a larger group, double all of the ingredients.
- For a classic New England-style preparation, use top-split hot dog buns like these.
- Old Bay is a classic seafood seasoning that we love in Virginia, but you can omit that ingredient if you don't have it on hand.
- If you're starting with raw shrimp, you will need to cook them before proceeding with the recipe. To do so, bring a large pot of salted water to a boil. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for a couple of minutes (stirring occasionally) just until they turn pink. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel (if necessary). Pat dry again, cover, and refrigerate until ready to use.
Nutrition Information
Show Details
Serving
1shrimp roll
Calories
414kcal
(21%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
309mg
(103%)
Sodium
1271mg
(53%)
Potassium
195mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
296IU
(6%)
Vitamin C
7mg
(8%)
Calcium
251mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1shrimp roll | |
| Calories | 414kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 309mg | 103% |
| Sodium | 1271mg | 53% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 251mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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