These Classic Shrimp Rolls will take your taste buds on a trip to the Northeast without leaving town, that’s exactly what I had in mind.
Because as far as I know we don’t have a restaurant anywhere near St. Louis where we can order one of these yummy Classic Shrimp Rolls.
Lobster is out of our budget. Around here it’s way more expensive than a good steak, and being a seafood lover we’ve got to be creative. Another area where we had to get creative was with the split top buns, because you can not find them anywhere around here either.
But when I saw these pretty potato hot dog buns at a local bakery I thought these are going to some buttery, toasty delisiousness; with fresh shrimp and lemony dill mayo and a glass of white wine, be still my heart.
Yes, it was everything I imagined and then some, because it didn’t occur to me until later to slice the sides off the buns so they could soak up more buttery goodness while being toasted. So, my friends you can save on travel expense and make this awesome creation in the luxury of your own kitchen.
The dressing I used for this recipe is the classic way of making shrimp rolls, but you’re welcome to customize it by substituting cucumber for the celery, or by adding chiles or capers, Dijon mustard, horseradish or even Vegenaise. Some might prefer tarragon over dill, I’m not a fan of tarragon too much can take over the flavor profile, but everyone’s tastes are different. This would be awesome to pack in a cooler and head to the beach, a picnic, or pool side lunch!
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- 1 lb large frozen precooked shrimp
- 3 Tablespoons mayonnaise (we used olive oil base mayo)
- 1/4 cup finely chopped celery
- 2 scallions, trimmed and chopped (reserve a little for garnish)
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill (reserve a little for garnish)
- 1 teaspoon Old Bay Seafood Seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 tablespoons butter, unsalted
- 6 thick potato hot dog buns
- 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.
Nutrition InformationYield 6 rolls Serving Size 1 roll
Amount Per Serving Calories 351 Total Fat 16g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 8g Cholesterol 183mg Sodium 1143mg Carbohydrates 27g Fiber 4g Sugar 5g Protein 24g
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