SHRIMP SALAD ROLLS
These shrimp rolls are definitely inspired by the classic lobster rolls, I prefer this recipe because it’s more budget friendly and it’s way easier to cook and prepare. This recipe still has that creamy, crunchy and tangy consistency that all rolls should have! Plus will be adding this on top of a soft warm and toasty buttery bun, this dish is my year around classic staple. Pair this up with the side classics of pickles, fries or chips and a nice cold drink and enjoy!
SERVES 4
INGREDIENTS
SHRIMP BOIL
2 LB. Large shrimp
[deveined, peeled, tail-off]
1 Large lemon [sliced in half]
2 Bay leaves [fresh or dry]
1 Tablespoon of whole Allspice [optional]
1 Tablespoon of salt
SHRIMP SALAD
½ Cup or 2 stalks of celery [finely chopped or small dice]
½ Small red onion [finely minced or small dice]
¼ Cup of fresh chives [thinly sliced or chopped]
4 Tablespoons of fresh dill [remove stems, chop the leaves only]
Salt [to your liking]
Black pepper [to your liking]
Note – Celery leaves, chives and dill leaves can be used as décor for the tops of the rolls.
CREAMY DRESSING
½ Cup of mayonnaise
2 Teaspoon of Dijon mustard
2 Tablespoons of fresh lemon juice
Pinch of cayenne pepper or ¼ teaspoon of paprika
1 Teaspoon of salt
½ Teaspoon of black pepper
FOR THE ROLL
1 Tablespoon of butter or 1 Tablespoon of olive oil
6 Hot dog style type of rolls
[ Brioche rolls, New England-style split-top rolls, Potato Bun rolls]
1 Whole batch of lettuce
[Boston lettuce, Butterhead lettuce, Green leaf]
WHAT YOU’LL NEED
One large pot
Two large bowls [one for shrimp + one for ice bath]
One small or medium bowl
Cutting Board + Knife
Slotted spoon
Fork or whisk
Spatula
Spoon
Large sauté pan or skillet [for buttery bread]
SHRIMP BOIL PREP
Bring a large pot of water to a boil over high heat. Once the water is boiling squeeze your lemons to get that juice out into the water and then place in the lemon slices next add in your bay leaves, whole allspice and tablespoon of salt.
Add in the shrimp, stir and cook for about 3-4 minutes or until bright pink and cooked through. Meanwhile the shrimp is cooking get another large bowl and fill it up halfway with ice and about 1-2 cups of water. Using a slotted spoon transfer the shrimp automatically into the ice water bath and stir a little bit. Once the shrimp is cooled down, place them onto a paper towel lined plate just to dry of the water and then cut them into bite size pieces. Set aside and place in the fridge until ready to be used!
SHRIMP SALAD PREP
In a large bowl place in your diced celery, minced red onion, sliced chives and chopped dill. Mix with your fork until all the ingredients combine; next add in your cooled shrimp and mix once again. Set aside so we can get to the quick creamy dressing.
Note – Keep this in the fridge until your ready to toss it with your dressing. This can be made a day ahead.
CREAMY DRESSING PREP
In a small or medium bowl pour in your ½ cup of mayonnaise, good quality Dijon mustard, fresh lemon juice, cayenne pepper or paprika and salt. Stir or whisk everything until creamy and smooth. Lastly pour your dressing onto the shrimp salad and mix everything together; make sure to taste as you go, if it needs more salt and pepper go ahead and add in more. Now for the finally!
Note – Keep this in the fridge until you’re ready to make your rolls. This can be made a day ahead as well.
FINAL PREP
Heat a large pan or skillet over medium heat and add in your butter or olive oil. Once the butter gets melted add the buns and cook/toast until golden brown on each side. Place your toasty rolls onto a large plate and line the buns with your lettuce of choice and fill all of them with your shrimp salad mixture. Top each bun with a bit of sliced chives and dill leaves. Serve immediately and enjoy with your favorite sides!
LOW CARB OPTION
Instead of the buns you can use Hass avocados, slice them right in the middle and remove the pit. Squeeze a bit of lemon juice on the tops of your avocados and a bit of salt. Next place your shrimp mixture into the hollow holes of the avocados and serve right away!
