Classic Shrimp Rolls Recipes
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
CLASSIC SHRIMP ROLLS
Forget lobster rolls: Make shrimp rolls your go-to sandwich.
Categories shrimp rolls
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil shrimp in salted boiling water until opaque, 2 to 3 minutes. Drain and transfer to a cutting board to cool.
- In a large bowl, mix together celery, mayonnaise, lemon juice, horseradish, and paprika and season with salt.
- Chop shrimp and add to mayo mixture. Spoon shrimp mixture into toasted buns and garnish with scallions.
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- Thaw frozen shrimp by running under cold water and remove tails. Then steam or saute the shrimp with a little olive oil; just until the tails curl in and they are heated through.
- Combine the mayonnaise, celery, scallions, lemon juice, dill, and Old Bay seasoning in a bowl. Pat cooked shrimp dry and add to mayo mixture. Stir well to combine everything. If you like smaller bites feel free to chop your shrimp in half or thirds.
- Using a bread knife, slowly slice edges of bun and split the top down the middle. Melt the butter a tablespoon at time, in a large skillet or griddle over medium heat. Add a couple buns and rotate and flip to coat both sides with butter. Repeat in batches adding more butter as you go, not to crowd them. Toast until just golden browned, 1 to 2 minutes per side. Let cool a couple minutes and spoon the shrimp mixture down the center of the bun. Top with more scallions and dill and a pinch of paprika for garnish.
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