New England shrimp rolls

This is how most recipes for lobster rolls start: Take a whole lobster and boil it until the shell turns red.

I’m just not doing that. I’ve boiled lobsters before. Yes, I have a slight problem with them scratching the top of the pot lid as I slam it on. And I just can’t kill one while it’s still raw. Everybody has their limits. Those are mine.

Then there’s the cost. I have a hard time justifying a $20 sandwich no matter how good it is. But you can get almost all the way there with shrimp instead of lobster.

So I have a couple of tips to make this super easy and delicious.

  • Buy frozen medium peeled and deveined shrimp. Just take out the amount of shrimp you need and leave the rest in the freezer for another day. Thaw it in a colander with cold running water and you’re good to go. Just take the tails off before you make it into the salad.
  • Buy Pepperidge Farm top-slit hot dog buns. One of the irresistible qualities of a lobster roll is the distinctive buns with the cut bread sides.  But I’ve never found them in any grocery store around here. If you get the top-slit hot dog buns and pull them apart, it automatically creates those cut bread sides, which you butter and fry until golden brown. Trust me, it makes the sandwich.

Shrimp Rolls

1 pound medium shrimp, peeled and deveined

1 cup Duke’s mayonnaise

Zest of 1 lemon

Juice of ½ lemon

1 cup diced celery

1 tablespoon dried dill

Salt and pepper to taste

Pepperidge Farm top-sliced hot dog buns

Room temperature butter

Heat a medium skillet over medium high heat. Add about a tablespoon of butter and, when melted, saute the shrimp until both sides just turn pink, about 4 minutes. Remove the shrimp to a bowl and refrigerate until chilled. Wipe out the skillet.

Cut the shrimp into bite-sized pieces and add the mayonnaise, lemon zest. Lemon juice, celery and dill. Mix thoroughly and add salt and pepper to taste.

Pull apart the hot dog buns to reveal the bread sides. Butter each side of each bun and saute in the pan over medium high heat until both sides are brown, about 2 minutes.

Fill the buns with the shrimp salad and serve.




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