On those hot summer days, I love having a cool shrimp roll that’s tasty and refreshing to the bite. They’re filled with large, juicy shrimp tossed in creamy, herbaceous sauce, and stuffed into a warm toasted bun.
I know lobster rolls get all the shine, but I personally prefer the shrimp version that’s more economical.
Coupled with a bag of chips it’s the perfect summertime lunch for a day at the beach or a picnic.
Summertime Shrimp Rolls
Ingredients
Instructions
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Fill a medium pot half way with salted water. Squeeze out lemon juice from halved lemons into pot and turn on high heat. Bring to a boil and add in the shrimp.
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When water starts boiling again, turn off heat and let shrimp sit and cook for 3 minutes. Once fully cooked, drain the shrimp and rinse with cold water to stop the cooking process. Place shrimp in a bowl with a top and put in refrigerator.
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Stir together the celery, bell pepper, shallots, dill, Cajun and Italian seasonings, cayenne, and mayo until well combined; squeeze in lemon juice, and taste and adjust seasonings as needed.
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Stir shrimp into the mixture. Continue to taste and adjust all seasonings as needed. Cover bowl and refrigerate for 30 minutes.
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Baste top and inside of buns with melted butter and toast in oven at 350 degrees for 5-7 minutes, or until lightly toasted.
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Stuff buns with shrimp mix and serve!
