An accessible 'play' on the classic lobster roll, shrimp rolls are a delicious summer time treat perfect for long weekends at the lake or beach. This no-fuss recipe allows the flavors of the tender and sweet shrimp to shine through — without breaking the pocketbook.
Click here to see 10 Classic Summer Sandwich Recipes.
Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes
In 1997 when Pearl opened, you could only get lobster rolls in East Coast beach towns. Often they weren’t very good. So, I used the best ingredients to get the best product: steaming our lobsters every morning; using the whole lobster in the salad not just claws and knuckles; Hellmann’s mayonnaise (too expensive for the average lobster shack); and the now legendary Pepperidge Farm bun. No one used a Pepperidge Farm bun then. I had to arrange special deliveries, just to get them. You will hear way too much smack talk on what makes the best lobster roll: claw versus tail meat, hot versus cold, lobster salad with mayo mixed in or just swiped on the bun. You should make what YOU like. I did!
Click here to read how to Make the Ultimate Lobster Roll
Found this in Ellie Krieger's cookbook "So Easy". I do add some dill to this and more green onion (love onion) when I make it but otherwise I make it as written. Cooking time is for the toasted hot dog buns.