Shrimp Rolls
A budget-friendly take on the lobster roll. Steamed seasoned shrimp tossed in lemon mayo and served in toasted buttered rolls.
The ubiquitous New England Lobster Roll is wonderfully delicious but can be quite expensive to make here in the Midwest. These Shrimp Rolls are the next best thing.
Submitted by: Jim Klocek from NORTH AURORA, Illinois
Yield: 4
- Steam seasoned shrimp 3 to 5 minutes until pink and chill before mixing with the lemon mayo dressing.
- Toast buttered hot dog rolls on the cut side to keep them crisp and prevent sogginess.
- Make the filling a few hours ahead for better flavor, but assemble rolls just before serving.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook the shrimp?
Steam shrimp 3 to 5 minutes until they turn pink and are opaque. If you use a thermometer, the internal temperature should reach 145 F. Remove shrimp from heat right away and chill to stop cooking.
Can I use frozen shrimp?
Yes. Thaw shrimp in the refrigerator overnight or in cold water for a faster method. Pat them dry before steaming to avoid extra water in the mixture.
How do I keep the rolls from getting soggy?
Toast the buttered cut side of the rolls until golden. Chill and drain the shrimp well. Assemble the rolls right before serving and avoid adding extra liquidy ingredients.
Can I make the shrimp filling ahead of time?
Yes. You can make the filling 24 to 48 hours ahead and store it in an airtight container in the fridge. For best texture, assemble the rolls just before serving.
What can I substitute for mayonnaise or seasonings?
Swap mayo for plain Greek yogurt or a light mayo for fewer calories. If you do not have Chesapeake seasoning, use Old Bay or a mix of paprika, celery salt and a little cayenne.
What kind of bread should I use?
Traditional top-split hot dog rolls are ideal because they hold the filling and toast well. Brioche buns, split hoagies, or a buttered toasted baguette work as tasty alternatives.
How can I add heat or extra flavor?
Stir in a dash of hot sauce, a pinch of cayenne, or finely diced jalapeño into the mayo mixture. Fresh herbs like dill or chives also brighten the flavor.
How should I store leftovers and reheat them?
Keep leftover filling in an airtight container in the fridge for up to 48 hours. Reheat shrimp gently in a low oven or microwave briefly, then reassemble on toasted rolls. Avoid refrigerating assembled sandwiches to keep the bread from sogging.
How long should I cook the shrimp?
Steam shrimp 3 to 5 minutes until they turn pink and are opaque. If you use a thermometer, the internal temperature should reach 145 F. Remove shrimp from heat right away and chill to stop cooking.
Can I use frozen shrimp?
Yes. Thaw shrimp in the refrigerator overnight or in cold water for a faster method. Pat them dry before steaming to avoid extra water in the mixture.
How do I keep the rolls from getting soggy?
Toast the buttered cut side of the rolls until golden. Chill and drain the shrimp well. Assemble the rolls right before serving and avoid adding extra liquidy ingredients.
Can I make the shrimp filling ahead of time?
Yes. You can make the filling 24 to 48 hours ahead and store it in an airtight container in the fridge. For best texture, assemble the rolls just before serving.
What can I substitute for mayonnaise or seasonings?
Swap mayo for plain Greek yogurt or a light mayo for fewer calories. If you do not have Chesapeake seasoning, use Old Bay or a mix of paprika, celery salt and a little cayenne.
What kind of bread should I use?
Traditional top-split hot dog rolls are ideal because they hold the filling and toast well. Brioche buns, split hoagies, or a buttered toasted baguette work as tasty alternatives.
How can I add heat or extra flavor?
Stir in a dash of hot sauce, a pinch of cayenne, or finely diced jalapeño into the mayo mixture. Fresh herbs like dill or chives also brighten the flavor.
How should I store leftovers and reheat them?
Keep leftover filling in an airtight container in the fridge for up to 48 hours. Reheat shrimp gently in a low oven or microwave briefly, then reassemble on toasted rolls. Avoid refrigerating assembled sandwiches to keep the bread from sogging.
Are you sure that 4tbl of lemon juice is correct? Makes the map like soup.