Shrimp Roll

serves 4

 
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Shrimp rolls are great for summer picnics! They are easy to make and remind me of being at the beach. Wrap these shrimp rolls up in some parchment paper and aluminum foil, then store them in a cooler and you are ready to go! You can use fresh or frozen shrimp for this recipe, as long as you season your shrimp generously with salt. It may seem like a lot of salt but smaller shrimp can be bland, so it’s important to add lots of seasoning to increase flavor. I love these shrimp rolls with spicy paprika fries and a bibb lettuce salad. Enjoy!

Ingredients Method

  • 1 ½ pounds rock shrimp or frozen shrimp

  • ½ cup salt, plus more for seasoning

  • ½ cup white or yellow onion, minced

  • 2 celery ribs, minced

  • 2 tablespoons chives, finely chopped

  • 5 tablespoons mayonnaise

  • Fresh dill, finely chopped, to taste

  • Juice of 1 lemon

  • 1 teaspoon cayenne pepper

  • Freshly ground black pepper

  • 2 tablespoons butter

  • 4 hot dog buns















1. Bring a large pot of water to a boil with ½ cup of salt. Make sure to also season the shrimp with salt. Turn off the heat and wait about 1 minute. Drop shrimp into the hot water and allow to cook until no longer translucent, about 2 minutes, then immediately submerge the shrimp into an ice bath.

2. Drain shrimp and transfer to a cutting board. Roughly chop the shrimp then move them to a large bowl. Stir in onion, celery, chives, mayonnaise, fresh dill, lemon juice, cayenne pepper, black pepper and salt to taste.

3. Butter hot dog buns on all sides and pan sear on medium heat for about 3 minutes on each side. Remove from heat and fill each bun with shrimp filling