Shrimp Rolls (or Shrimp Salad)
Lobster rolls are such a satisfying taste of New England, but most of us can’t afford the time or expense to make or buy them too often. This shrimp version, though, is a great way to enjoy them for a weeknight family dinner. For a low carb version, skip the bun and wrap the salad in lettuce leaves. Scramble recipe tester Debbie Falkow said, “I love that it is satisfying and full of flavor, but takes almost no time to prep.”
- 1 lb. cooked medium shrimp peeled and deveined, thawed if using frozen
- 2 stalks celery halved lengthwise and thinly sliced (about 1/2 cup)
- 2 Tbsp. fresh chives minced, or use scallions
- 1/4 cup mayonnaise
- 1/2 lemon juice only, about 2 Tbsp.
- 1 tsp. hot pepper sauce such as Tabasco or sriracha
- 1/2 tsp. Old Bay seasoning or use fish or Creole seasoning
- 1 Tbsp. butter
- 4 hoagie/sub rolls (use wheat/gluten-free if needed), or use Pepperidge Farm New England Rolls or hot dog buns
- 4 leaves soft lettuce
- (If you are starting with raw shrimp, cook it on the stovetop now.) Preheat the broiler.
- In a medium bowl, combine the cooked shrimp, celery, and chives. In a large measuring cup, combine the mayonnaise, lemon juice, hot pepper sauce, and Old Bay.
- Stir the mixture into the bowl with the shrimp to coat evenly. (At this point you can refrigerate the shrimp salad for up to 24 hours.)
- Melt the butter in the microwave or on the stovetop. Using a pastry brush or the back of a spoon, brush a thin layer of the butter on the insides of the rolls. Put them on a baking sheet and broil them for 2 – 3 minutes until the edges are golden brown. (Alternatively, toast them face down on a griddle or face up in the toaster oven.)
- Serve the shrimp salad on the rolls topped with a lettuce leaf.
Do Ahead or Delegate: Thaw the shrimp if necessary, halve and slice the celery, mince the chives or scallions, juice the lemon, prepare the mayonnaise mixture and refrigerate, prepare and refrigerate the salad. Scramble Flavor Booster: Add 1 – 2 Tbsp. finely diced pickles or pickle relish to the salad. Grind plenty of fresh ground pepper over the shrimp salad before adding it to the rolls. Tip: Shrimp, a quick and easy protein to prepare, is a great source of vitamin D, vitamin B3, and the antioxidant mineral selenium. Choose US or Canadian farmed or wild shrimp whenever possible. Video: Watch Jessica make it on Facebook Live. Nutritional Information Per Serving (% based upon daily values): Calories 416, Total Fat: 16g, 25%; Saturated Fat: 5g, 23.5%; Cholesterol: 234mg, 78%; Sodium: 845mg, 35%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 11%; Sugar: 4g; Protein: 30g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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