New England-Style Shrimp Rolls
These easy New England-Style Shrimp Rolls - fresh, cool shrimp salad served on warm and buttery toasted buns - are perfect for a summer lunch or dinner, and they're ready in just 30 minutes!
Servings: 4
Estimated Calories: 372
Ingredients
- 1 pound 26/30-count frozen raw easy-peel shrimp
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- ¼ cup thinly sliced green onions, white and green parts
- 1 tablespoon fresh lemon juice, or bottled juice
- ¾ teaspoon dried dill
- ¼ teaspoon dried tarragon
- 1 teaspoon Old Bay seasoning
- salt, to taste
- black pepper, to taste
- 2 tablespoons softened butter, divided
- 4 uncut bakery hot dog rolls, or you can use potato or brioche hot dog rolls
- ¼ teaspoon paprika, for sprinkling on top
Instructions
- Cook the frozen shrimp in boiling, lightly salted water for about 2 to 3 minutes (start timing after the water comes back up to a boil) or just until they are pink, opaque and cooked through (minimum internal temperature 145°F).
- While the shrimp are cooking, get a large bowl of ice water ready and preheat the broiler.
- Drain the shrimp and immediately place them in the bowl of ice water; let them sit for about 5 minutes or until they are completely cool; drain.
- Peel the shrimp (and devein if needed); remove the tails as well.
- Place the peeled shrimp on a paper towel-lined plate and pat them dry with paper towels (this helps ensure that your salad doesn't end up watery).
- Cut the shrimp into large bite-sized pieces (for this size shrimp, I cut them in half) set aside.
- In a medium to large bowl, mix together the mayonnaise, celery, green onions, lemon juice, dill, tarragon, and Old Bay seasoning.
- Add the shrimp to the bowl and toss until the shrimp is evenly coated with the dressing. Taste and season with salt and pepper, if needed (the Old Bay seasoning has salt in it, so you may not need any extra).
- Cut the rolls open on the top (if using rolls that are already cut, skip this step).
- Butter the inside of each roll with ½ tablespoon of butter and place the rolls on a baking sheet, opening them up slightly. Place the rolls under the broiler until they are lightly golden brown and toasted (watch them carefully so they don't burn!).
- Divide the shrimp mixture evenly among the toasted rolls and sprinkle with paprika. Serve immediately.
Recipe Notes
- You could use thawed frozen pre-cooked and peeled shrimp instead and skip the cooking, cooling, and peeling steps (you'll just need to remove the tails).
- If you have access to super fresh shrimp, by all means, use it (adjust the cooking time as needed).
- Traditionally, these are served on split-top rolls, which can be a little hard to find. Use them if you can get them!
- Fresh dill and tarragon can be used instead of dried. The standard ratio for using fresh herbs versus dried is 3:1. This is just a guideline, so add more or less to suit your personal taste.
- You can make the salad a few hours ahead of time, so all you have to do it toast the rolls when it's time to eat.
- Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 to 3 days.
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