Classic Shrimp Rolls
Sweet shrimp slathered in a lemon dill mayo sauce, all jammed into a potato roll. It's like taking your taste buds on a trip to a New England beach, all without leaving town.
Ingredients
- 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
Instructions
- 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.