Shrimp Rolls

By Leslie Blythe Sandwich, Seafood, Shrimp

July 9, 2018

I absolutely love lobster rolls especially when I'm in New England. These shrimp rolls come in a close second. The only thing is you can not get the split top buns anywhere on the west coast. You can make them using hot dog buns or order the split top buns on Amazon here.

Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

1 tablespoon butter

20 large shrimp, peeled and deveined (about 1 pound)

¼ cup mayonnaise

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

2 teaspoons flat-leaf parsley, chopped

1½ teaspoons fresh tarragon, chopped

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

4 hot dog buns

butter lettuce

Directions

1Preheat broiler to high.

2Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in the refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.

3Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with ½ cup shrimp mixture.

Recipe adapted from Mary Drennen COOKING LIGHT Cooking Light, August 2012

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