Shrimp Rolls
As good as lobster rolls, but alot cheaper.
Servings: 8 Rolls
Ingredients
• 3/4 lb raw shrimp, peeled, deveined, cut into small bite‑size pieces
• 3 tbsp butter
• 1 tbsp neutral oil
• 1–1 1/2 tsp Old Bay
• 1/2 tsp kosher salt
• 1/4 tsp coarse black pepper
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• Juice of 1/2 lemon
• 2 tbsp finely diced celery
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• 8 Hawaiian rolls
Directions
○ Cook the shrimp Heat a skillet over medium‑high. Add 1 tbsp butter and the oil. When hot, add shrimp and season with salt, pepper, and Old Bay. Cook just until done, about 1 minute, then transfer to a bowl to cool.
○ Mix the filling Once the shrimp are cool, add: mayo, mustard, paprika, lemon juice, celery, dill, parsley, and jalapeño. Stir well and adjust seasoning if needed.
○ Toast the rolls Melt the remaining butter in a nonstick pan. Brown the edges of the Hawaiian rolls. Slice a pocket into the top of each roll and fill generously with the shrimp mixture.
Notes
• You can also use hoagie rolls.
• Frozen shrimp thaw quickly under gently running cold water.