Go Back
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
Cook Time 5 minutes
Total Time 20 minutes
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.