Name: East Coast Shrimp Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 pounds shrimp, peeled and deveined (medium or large); 1 tablespoon olive oil or melted butter; 0.5 teaspoon kosher salt, plus more to taste; to taste Black pepper; 1/3 cup finely chopped celery ((for crunch)); 2 tablespoons finely chopped red onion or scallions ((optional but nice)); 1/2 cup mayonnaise; 1 tablespoon lemon juice ((more if you like it brighter)); 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 small garlic clove, grated or finely minced; a pinch salt and pepper; 4 to 6 pieces split top hot dog buns ((New England style if you can find them)); 2 to 3 tablespoons butter ((for toasting the buns)); extra herbs or lemon wedges

Description

East Coast Shrimp Rolls are buttery, messy, and loaded with juicy shrimp and a creamy herb mayo, delivering a taste of the seaside in just 25 minutes.

Ingredients

For the shrimp filling

1.5 pounds shrimp, peeled and deveined (medium or large)
1 tablespoon olive oil or melted butter
0.5 teaspoon kosher salt, plus more to taste
to taste Black pepper
1/3 cup finely chopped celery ((for crunch))
2 tablespoons finely chopped red onion or scallions ((optional but nice))

For the creamy herb mayo

1/2 cup mayonnaise
1 tablespoon lemon juice ((more if you like it brighter))
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 small garlic clove, grated or finely minced
a pinch salt and pepper

For serving

4 to 6 pieces split top hot dog buns ((New England style if you can find them))
2 to 3 tablespoons butter ((for toasting the buns))
extra herbs or lemon wedges

Cook Mode Prevent your screen from going dark

Instructions

Preparation

In a bowl, stir together mayo, lemon juice, Dijon, dill, parsley, garlic, salt, and pepper to make the creamy herb mayo.
Pat the shrimp dry with paper towels to help them sear instead of steam.

Cooking

Heat olive oil or butter in a skillet over medium high heat.
Add shrimp in a single layer, season with salt and pepper, and cook about 1 to 2 minutes per side until pink and just cooked through.

Mixing the filling

Let shrimp cool for a few minutes, then chop them into bite size pieces.
Toss shrimp with celery and onion or scallions. Add the herb mayo and stir until everything is coated but not swimming.

Toasting the buns

Spread butter on the sides of the buns and toast in a skillet until golden.

Serving

Spoon the shrimp mixture into warm buns. Top with extra herbs and serve with lemon wedges.

Notes

These rolls are best when the buns are freshly toasted. For prep ahead, store the filling in an airtight container for up to 2 days. Keep the shrimp mixture separate from the buns to avoid sogginess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer, Dinner, Lunch
Cuisine: American, Seafood