Timeless East Coast Shrimp Rolls
Ingredients
- 1 1/2 lbs medium shrimp, peeled and deveined
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 stalks celery, finely chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Pinch of paprika (optional)
- 4 top-split hot dog buns
- 3 tablespoons unsalted butter, softened
- A few leaves of butter lettuce (optional)
Instructions
- Fill a medium pot with salted water and bring to a rolling boil. Add shrimp and cook for 2 to 3 minutes until pink and curled into a loose C shape. Do not overcook.
- Transfer shrimp immediately to a bowl of ice water. Let sit 5 minutes, then drain and pat completely dry with paper towels.
- Chop shrimp into rough chunks, leaving smaller ones whole if preferred.
- In a mixing bowl, combine mayonnaise, lemon juice, celery, chives, Old Bay, salt, and pepper. Stir together, then fold in the shrimp gently. Cover and refrigerate for at least 10 minutes.
- Heat a skillet over medium heat. Butter both flat sides of each bun and toast cut-side down for about 2 minutes until golden. Watch closely — butter burns fast.
- If using lettuce, place a leaf inside each toasted bun. Spoon the chilled shrimp filling in generously.
- Serve immediately while the bun is still warm and the filling is cold.
Notes
Always chill the shrimp filling before assembling the rolls — even 10 minutes in the fridge makes the flavors come together and keeps that contrast between cold filling and warm toasted bun intact.