Description
This East Coast Shrimp Rolls recipe delivers a classic seafood sandwich featuring tender poached shrimp combined with a tangy, herb-filled mayonnaise dressing, served in buttered and broiled hot dog buns. Perfect for a light lunch or a refreshing summer meal, this recipe highlights fresh herbs, lemon zest, and a touch of Dijon mustard for brightness and depth.
Ingredients
Scale
Shrimp and Boiling Liquid
- 2 tsp sea salt
- Juice from half a lemon
- Large pot of boiling water
- 2 lbs shrimp, cleaned with tails and veins removed
- Ice bath (prepared with ice and water)
Sandwich Components
- 8 hot dog buns
- 1 tsp butter per bun
Mayonnaise Dressing
- 1 cup mayonnaise
- 1 cup diced celery
- 1/2 cup chopped green onions (bottoms)
- 1/3 cup chopped dill
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
- 2 tsp chopped capers
- 2 Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- Zest of 1 lemon
- 4 cloves garlic, grated or pressed
- 1 tsp paprika
- 1/2 tsp garlic salt
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- Fresh cracked pepper, to taste
Instructions
- Prepare the Poaching Liquid: In a large pot, combine 2 teaspoons of sea salt with the juice from half a lemon and fill with enough water to boil. Heat over medium-high flame until boiling.
- Mix the Mayonnaise Dressing: While waiting for the water to boil, combine mayonnaise, diced celery, chopped green onions, dill, chives, parsley, capers, Dijon mustard, red wine vinegar, lemon zest, grated garlic, paprika, garlic salt, onion powder, sea salt, and fresh cracked pepper in a medium-sized bowl. Stir thoroughly to integrate all flavors.
- Poach the Shrimp: Once the water reaches a rolling boil, add the cleaned shrimp and cook for 2 to 3 minutes until shrimp are pink and opaque. Immediately remove shrimp with a slotted spoon and transfer them to an ice bath to stop the cooking process and cool them quickly.
- Prepare the Buns: Spread 1 teaspoon of butter on the inside and top of each hot dog bun. Place the buns under a broiler for 1 to 2 minutes, watching carefully to avoid burning—about 30 seconds too long can char them.
- Combine Shrimp and Dressing: Remove the poached shrimp from the ice bath and chop them into bite-sized pieces. Fold the chopped shrimp into the mayonnaise dressing mixture, ensuring they are evenly coated.
- Assemble the Rolls: Spoon the shrimp salad generously into each toasted bun. Finish with an additional squeeze of lemon juice, a sprinkle of sea salt, fresh cracked pepper, and garnish with extra parsley for freshness.
Notes
- Ensure the shrimp are not overcooked; poaching for 2-3 minutes keeps them tender and juicy.
- Keep a close eye on buns while broiling to prevent burning.
- Using fresh herbs like dill, chives, and parsley adds bright flavors that balance the richness of the mayonnaise.
- Serve immediately for best texture or cover and refrigerate for up to 1 day.
- Can be customized by adding diced avocado or a dash of hot sauce for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Keywords: shrimp roll, seafood sandwich, East Coast shrimp roll, poached shrimp recipe, summer seafood, classic shrimp sandwich, mayonnaise dressing
