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