Easy Shrimp Rolls

From www.foodfanatic.com, by Tanya Schroeder
Easy Shrimp Rolls

Easy Shrimp Rolls Photo

The first time I spied a freshly cooked lobster was when my husband and I vacationed in Sanibel Island, Florida. Since we are from land-locked Ohio, we crave seafood every time we are down south.

Easy Shrimp Rolls Picture

I was all set to try my very first lobster. I was bursting with the anticipation of dunking that tender lobster into warm, silky butter. Thankfully the lady at the table next to me ordered lobster before I ordered mine because it only took one look at that bright red crustacean for me to know that I will never, ever eat lobster.

Let me clarify, I will never eat lobster in its shell! It wasn't so much the lobster, as the carnage left on the plate AFTER the lobster was consumed. That was the grossest thing I have ever seen. And all the work!!! Who wants to work up a sweat while trying to pry a tiny piece of meat from a claw? Not me.

Easy Shrimp Rolls Image

Here I am, 14 years later, and I have yet to try a whole lobster. The same holds true for crab legs. I gag a little just thinking about them. The only shellfish I can handle and enjoy are shrimp. They are so much easier! Yes, shelling and deveining shrimp are bit unappetizing, but definitely better options for someone like me.

Our family enjoys shrimp in many ways. I use them in pasta and nachos all the time. They are small, but pack a flavorful punch!

Easy Shrimp Rolls Pic

These rolls are so easy to prepare and taste fabulous. You will need a pound of medium, deveined shrimp for this recipe which you will boil and coarsely chop and add to a bowl along with mayo, Old Bay seasoning, lemon juice and a few veggies.

Pile this mixture into a split top hot dog roll that has been lightly brushed with butter. This sandwich tastes light and fresh. It's a simple recipe for a summer lunch or dinner! I know you'll love them if seafood is your thing.

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Ingredients

  • 4 cups water
  • 1 pound fresh shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 1/2 teaspoon old bay seasoning
  • 1/4 cup chopped celery, finely chopped
  • 1/4 cup english cucumber, finely chopped
  • 4 teaspoons fresh cilantro, chopped
  • 1 teaspoon fresh lemon juice
  • 2 green onions, chopped
  • pinch of salt
  • 4 hot dog buns, split top
  • 5 teaspoons butter, melted

Directions

For the Shrimp:

  1. Bring 4 cups of water to a boil in a medium saucepan.
  2. Add shrimp and boil for 2 minutes.
  3. Drain and rinse with cold water.
  4. Remove any tails or shells and coarsely chop the shrimp; set aside.

To Make the Filling:

  1. In a bowl, combine mayo, seasoning, celery, cucumber, cilantro, lemon juice and onions.
  2. Season with salt to taste.
  3. Stir in shrimp.

To Assemble the Rolls:

  1. Brush the cut side of each bun with butter. Heat a large skillet over medium heat.
  2. Add rolls to pan, cut side down and heat until golden, about 1 minute.
  3. Divide shrimp mixture between the rolls.

Recommended

Le Creuset 3-quart Stainless Steel Saucepan

Wusthof Santoku Knife - 5 inch

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Spatula

Source:
Recipe adapted from Cooking Light Magazine-May 2015