I love biting into a buttery, toasted roll filled with a fresh shrimp salad. It’s a summer treat. Instead of buying cooked shrimp, this recipe has a two-minute foolproof way to cook your own. It keeps the shrimp juicy and flavorful. You can make the shrimp filling a day ahead and simply toast the rolls when you’re ready to serve the shrimp rolls.
I like to buy frozen shrimp to have on hand. It’s easy to remove what you need. They take only a few minutes to defrost in a bowl of cold water.
Helpful Hints:
Buy shelled shrimp.
You can use any type of pickles.
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Shrimp Roll
INGREDIENTS
3/4 pound large shrimp, shell and tail removed
1/2 cup sliced celery
1/4 cup sliced scallions
3 tablespoons chopped chives, divided use
1/4 cup reduced fat mayonnaise
1/2 tablespoon lemon juice
Salt and freshly ground black pepper
4 whole wheat hot dog buns
1/2 tablespoon butter
4 large lettuce leaves
12 bread and butter pickle slices
DIRECTIONS
Place shrimp in a saucepan and cover with cold water. Heat the water until it starts to simmer with little bubbles just appearing around the edge of the pot and the water starts to turn white. Remove from heat.
Drain shrimp into a colander or sieve and rinse with cold water. Cut shrimp into 1/2-inch pieces. Mix celery, scallion, half the chives and all the mayonnaise together in a medium size bowl. Add the lemon juice. Add the shrimp to the bowl and mix well.
Spread the cut sides of the hot dog buns with butter and place in a toaster oven or under the broiler for a minute or until they start to turn golden. Fill each bun with a lettuce leaf. Spoon the shrimp salad into the buns. Sprinkle the remaining chives on top. Serve 2 buns per person. Serve the pickle slices on the side.
Yield 2 servings.
.- Recipe by Linda Gassenheimer
Tribune News Service
