All summer I’ve been craving lobster rolls, but it’s hard to justify splurging on one when they’re so pricy and completely gone in three minutes. And then I was reading this interview with Joanna Goddard about her dinner plans for the weekend and they included SHRIMP ROLLS. Just like lobster rolls, she explained, but for a margin of the price, and super easy. Genius. I made them immediately, and then twice more…tweaking the recipe recommended just a smidge. Have you had them before? They are insanely good. See my version, below…
Makes 4 rolls
1 1/2 pounds cooked frozen shrimp
1/4 cup mayo
Juice from 1/2 lemon, or to taste
2 stalks celery, chopped
1/4 cup scallions, chopped
celery salt to taste (give it a try if you haven’t before!)
Dash of tabasco
Hot dog buns, preferably potato
Butter for toasting buns (optional…but highly recommended)
Boston lettuce for serving
Thaw the shrimp in a big bowl of cold water for 8-15 minutes, or until completely defrosted. Drain, then pat dry with a paper towel (this step is important — you don’t want soggy rolls!). Roughly chop the shrimp into bite size pieces.
In a separate bowl, combine the mayo, lemon, celery, scallions, celery salt, black pepper, and tabasco. Add the shrimp, then toss to coat.
Butterfly the hot dog buns, then smear the outside with softened butter, popping them under the broiler or in the toaster (cut side down) until the buns are golden brown. Line each one with lettuce and fill to the brim with the shrimp mixture. Serve alongside chips (bonus points for salt & vinegar).
That’s it! How good does that look? I want one again already.
See more weeknight dinner ideas here.