NEW ENGLAND-STYLE SHRIMP ROLLS WITH LEMON-HERB MAYONNAISE
Herb-blended mayonnaise provides a simple addition to an easy shrimp roll that's ready in 50 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 12
- In medium bowl, stir together mayonnaise, lemon juice, parsley and basil with whisk. Add shrimp, celery, onion, seafood seasoning, salt and pepper; gently toss until coated. Cover; refrigerate about 30 minutes or until chilled.
- Heat large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in skillet; heat 2 minutes or until buns are golden brown. Turn buns over; toast other side.
- Divide shrimp salad evenly among toasted buns; serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 23 g, Cholesterol 190 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Servings, Sodium 780 mg, Sugar 4 g, TransFat 1/2 g
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- Thaw the shrimp under cool running water for a few minutes until softened, and then steam it or saute it just until cooked through. Let cool then give them a rough chop.
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- Place raw shrimp in a small saucepan and cover with water. Bring to a boil over medium heat and boil until shrimp are pink, about 3-5 minutes. Drain and cool.
- Cut shrimp into bite-sized pieces. Place in a bowl with celery, green onion, mayo, lemon juice salt and pepper. Stir to combine.
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- 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.
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