SHRIMP ROLL RECIPES

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SHRIMP ROLLS RECIPE | MARTHA STEWART



Shrimp Rolls Recipe | Martha Stewart image

Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.

Provided by Martha Stewart

Categories     Shrimp Recipes

Total Time 2 hours 30 minutes

Prep Time 1 hours

Yield Makes 10

Number Of Ingredients 9

Coarse salt
3 pounds unpeeled medium shrimp
1/3 cup finely chopped scallions (white and pale-green parts only), plus 2 tablespoons scallion greens thinly sliced on bias (from 7 scallions)
3 tablespoons chopped fresh tarragon
2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
2/3 cup mayonnaise
3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided
5 tablespoons butter, softened, divided
10 split-top hot dog buns

Steps:

  • Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
  • Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
  • Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
  • Divide shrimp mixture among buns. Top with celery leaves and scallion greens.

SHRIMP ROLLS RECIPE | BON APPÉTIT



Shrimp Rolls Recipe | Bon Appétit image

Keep summer going just a little bit longer with this recipe: Serve these shrimp rolls with a pile of steamed, buttered corn.

Provided by Jenny Rosenstrach

Yield 4 Servings

Number Of Ingredients 13

1¼ pound medium shrimp, peeled, deveined
Kosher salt
1 large celery stalk, peeled, finely chopped
3 scallions, thinly sliced
¼ cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1½ teaspoon prepared horseradish
1 teaspoon red wine vinegar
¼ teaspoon paprika
Freshly ground black pepper
4 hot dog buns, preferably potato, split
2 tablespoons unsalted butter, room temperature

Steps:

  • Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
  • Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
  • Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.

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