Classic Shrimp Roll Recipe
Daily Value: 16%
|Folic Acid (B9)||92µg||23%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 1 pound cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise*
- 1/2 red onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons capers, drained
- Juice from 1/2 a lemon
- 2 tablespoons mayonnaise
- Dash of Tabasco sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 fresh sweet rolls, cut in half and toasted
Combine all of the ingredients, except for the rolls, into a mixing bowl and carefully mix until thoroughly combined. Add a generous serving of the shrimp mixture to the bottom side of each toasted roll and top with remaining slice. Serve.
This recipe is courtesy of Matt Moore of Have Her Over for Dinner.Servings: 4
Total time: 15 minutes
Special Designations: Nut-free
Notes and Substitutions:
*To cook the shrimp, bring 6 cups of water and 1 teaspoon of kosher salt to a slow boil over high heat. When water reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to poach in the liquid for 5 minutes, or until bright pink and firm. Strain shrimp and place in an ice bath to stop the cooking process. After 1 minute, remove shrimp from ice bath and carefully peel and devein shrimp. Finish by slicing the shrimp in half lengthwise for use in the mixture above.
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