You’ve probably heard of a lobster roll, an East Coast favorite. We’ve put a spin on ours, and created a Shrimp Roll that will knock your socks off. Guaranteed DEE-LISH!
2 lbs. medium shrimp, peeled and deveined
1 large celery stalk, peeled and finely chopped
3 scallions, thinly sliced
1/4 cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 1/2 teaspoon horseradish spread
1 teaspoon red wine vinegar
1/4 teaspoon paprika
Fresh ground black pepper
4 deli rolls, split (potato is best)
2 tablespoons unsalted butter, room temperature
Wash and dry shrimp. Season with salt and pepper. Saute shrimp in a frying pan with a tablespoon of olive oil until pink, about 2 minutes. Remove from pan and chop into bite-size pieces. Set aside.
In a small bowl, whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar and paprika: season with salt and pepper. Fold in shrimp.
In broiler, toast buns until golden (you may also toast in your frying pan – spread butter in pan). Spread butter on each toasted bun and add shrimp mixture.
Based on a recipe from Bon Appetit