Shrimp Rolls

Having spent this beautiful summer day by the water, the inner New Englander in me was craving a lobster roll.  Just one problem — I can only find fresh lobster (yes, that means alive) and I really don’t want to cook one. Actually, I can’t cook one — I feel too guilty. I opted instead to make shrimp rolls. Shrimp is always available and has similar coloring, texture and taste as lobster meat. OK, maybe taste is a little bit of a stretch but shrimp isn’t as rich as lobster meat is either (both in taste and cost!). I make my shrimp rolls just as I do my lobster rolls and they always satisfy my craving!! So if you are ever in need for a quick lobster roll fix but can’t find fresh lobster meat, try my shrimp rolls —  you won’t be disappointed.

Begin by slicing the celery into pieces, including some of the leafy tops.

Next, cut the shrimp into bite-size pieces.

In a mixing bowl, add the shrimp, celery and mayonnaise. Mix well. Slowly squeeze in the lemon juice mixing as you go. Lastly, add the celery salt and black pepper. Stir it all together and your shrimp salad is now ready! (The salad can be refrigerated until ready to use.)

When you are ready to assemble your rolls, butter both sides of the New England-style hot dog rolls and grill until each side is brown and toasty.

Once the roll is nice and toasted, fill it to the brim with the shrimp salad mixture and serve immediately while roll is still warm. Serve with (my favorite) ruffles and enjoy a little taste of New England!!

Ingredients:

1 lb large shrimp (cooked, shelled and deveined)*
2 Celery stalks, finely chopped (include some tops leaves)
¼ cup mayonnaise (I use Hellman’s low-fat)
2 tbsp lemon juice
1 tsp celery salt
¼ tsp black pepper
4 Top-sliced hotdog buns

* You can substitute salad shrimp for the large shrimp — if so, do not cut into bite-size pieces.

Makes 4 servings

Tips for Success

• Dry the shrimp well. After thawing or rinsing cooked shrimp, pat them dry with paper towels. Wet shrimp will make the salad watery and the roll soggy.
• Keep the dressing light. A New England roll is all about the seafood. Just enough mayonnaise to bind everything is perfect, so add it a little at a time if you prefer it less creamy.
• Chill the salad. A cold filling in a warm, buttery roll is part of the magic. Even 20 to 30 minutes in the refrigerator helps the flavors come together.
• Toast the rolls right before serving. Grill or griddle the buttered sides over medium heat until golden. A heavy skillet works just as well as a grill.

Ingredient Swaps and Variations

If you can find cooked lobster meat, use the exact same recipe for a classic lobster roll. Crab meat is another delicious option. For a little extra flavor, try adding a teaspoon of chopped fresh chives or dill, a pinch of seafood seasoning in place of some of the celery salt, or a dash of hot sauce. If you cannot find top sliced rolls, a soft brioche roll or a regular hot dog bun will work. Just butter and toast the outsides.

Want to cook your own shrimp? Simmer peeled and deveined raw shrimp in salted boiling water for 2 to 3 minutes, just until pink and opaque, then plunge them into ice water to stop the cooking.

Make Ahead and Storage

The shrimp salad can be made up to one day ahead and kept covered in the refrigerator. I like to wait to assemble the rolls until right before serving so the bread stays crisp and warm. Leftover shrimp salad should be eaten within 1 to 2 days. Never leave it out at room temperature for more than 2 hours, or 1 hour on a really hot day at the beach.

What to Pair It With

Potato chips are a must for me, but a crisp coleslaw, corn on the cob or a simple green salad also make it feel like a real summer seafood shack meal. A tall glass of iced tea or lemonade completes the picture.

Frequently Asked Questions

Can I use frozen cooked shrimp?

Yes. Thaw it overnight in the refrigerator or under cold running water, then pat it very dry before mixing.

How much salad goes in each roll?

With a pound of shrimp you will have enough to fill four rolls generously, right to the brim.

Mandy

New England Style Shrimp Rolls

Chilled shrimp salad with celery, lemon and mayonnaise piled into buttery, toasted New England style rolls. A quick and affordable twist on the classic lobster roll.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp cooked, shelled and deveined
• 2 stalks celery finely chopped, including some leafy tops
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp celery salt
• 1/4 tsp black pepper
• 4 top sliced hot dog buns New England style
• butter for toasting the buns

Method

 

1. Slice the celery into small pieces, including some of the leafy tops.
2. Cut the shrimp into bite size pieces. If using salad shrimp, leave them whole.
3. In a mixing bowl, combine the shrimp, celery and mayonnaise and mix well.
4. Slowly squeeze in the lemon juice while mixing, then add the celery salt and black pepper and stir together.
5. Refrigerate the shrimp salad until ready to use.
6. Butter both sides of the hot dog buns and grill until each side is brown and toasty.
7. Fill each warm roll to the brim with shrimp salad and serve immediately.

Notes

Small salad shrimp can replace the large shrimp. The shrimp salad keeps covered in the refrigerator for up to one day.