All weekend I noticed several shows, local and national, focusing on lobster rolls. My favorite was from Anne Burrell of Foodnetwork’s “Secrets of a Restaurant Chef”. She toasted top split rolls in garlic butter before filling them with luscious lobster salad! I knew that I would be trying it soon. Soon came yesterday for lunch…There was a sale on shrimp and a huge display of top split hot dog rolls!
Processing the shrimp for salad was a lot less work than steaming and hacking lobsters apart. Plus, shrimp is my favorite, so I wasn’t disappointed. The roll toasted with garlicky butter takes this sandwich to a whole new level of deliciousness!
 |
| Minimal prep and ingredients make a great shrimp salad. |
 |
| The bun toasted with garlic butter takes it to a whole new level of deliciousness! |
 |
| I even tried it with avocado & tomato! |
Shrimp Rolls
Makes 4
1 pound shrimp, if possible get ‘easy peel’
1 teaspoon Old Bay seasoning
2 cups water
2 ribs celery, finely chopped
3 green onions, chopped
2 teaspoons capers, drained
1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon onion powder
4 top split hot dog buns
2 tablespoons unsalted butter
1 garlic clove, smashed
Steam the shrimp by bringing 2 cups of water to boil in a lidded saucepan. In a bowl, toss shrimp with Old Bay seasoning and transfer to a steamer insert*, and place above boiling water. Cover and allow shrimp to steam for 7 minutes, turning shrimp halfway through process. Transfer cooked shrimp to an ice bath for cooling. When shrimp are cooled, drain, peel, and devein. Blot with a paper towel to remove any excess water. Roughly chop shrimp and add to a bowl with celery, green onion, and capers. In a small bowl, mix mayonnaise, sour cream, and onion powder. Fold into shrimp mixture until blended. Cover and chill until ready to serve. (Out of sight, hopefully, out of mind…You don’t want to end up with only enough salad for 3 sandwiches.)
Place butter and smashed garlic clove in a heavy skillet on low heat, allowing butter to melt and infuse with garlic, about 3 minutes. Remove garlic and increase heat to medium, toast buns on each side and top until golden, about 1 minute per side. Remove from heat and fill with shrimp salad.
*No steamer insert? Place the seasoned shrimp in a large strainer…Since the lid will be ajar, increase steaming time by 2 minutes.
That whole sandwich just sounds delicious! I have been craving lobster rolls recently but those bad boys run you about $18-20 here and I can’t justify that. I love the shrimp usage instead and will try to make this for myself!
Hi Shawn, that looks amazing, I hope you will come link up this fantastic recipe, this weeks party is Picnic & Fingers Foods!!! XOXO
http://www.angiesbigloveoffood.com/2011/07/picnic-finger-foods-party.html
These shrimp rolls look amazing! Perfect for summer entertaining 🙂
YUM!!! What a luxurious sandwich! My family will love this as they all love shrimp. And I happen to have Old Bay Seasoning too. I think my husband bought it for his BBQ recipe and I just don’t know when to use it… this is a great way to start using Old Bay seasoning!
So tasty looking! And all of your photos are beautiful! So glad I found your blog, I am now subscribed by email 🙂 I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂
http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html
This reminds me of a lobster roll I have been wanting to make! Wow- your shrimp salad roll looks AMAZING. I can taste the freshness of it right now along with that sweet roll! I am obsessed with Old Bay and use it in ALOT of stuff so I know it was the perfect addition to this dish!
@Jihane…You’re right, lobster rolls are pricey! Even considering making them myself, would cost about the same as buying them at a restaurant.
@Angie…Thanks for inviting me, I got a ton of traffic from your last event!
@Marla…Thanks! I am so loving your blog!
@Nami…Thanks, once you start using it with seafood, especially steamed, you’ll love it! Use sparingly, it can be pretty strong 🙂
@Desi…Thanks for visiting and inviting me to your blog! I’m definitely entering that contest 🙂
@Jessica…Make it! Toasting the roll with garlic & butter, was the best thing ever!
Anne Burrel is one of my fav chef .. she is fun and so lively 🙂 This is fantastic looking sandwich and shrimp is my all time fav.
I pretty much just wanted to bite my computer screen! Wow!
Shawn…that sandwich looks divine.I think shrimp has more flavor than lobster anyway, so it’s perfect. Can’t wait to try this!
Oh, man, that is my idea of a sandwich! I agree that shrimp has more flavor, and it certainly is a bit more accessible. I will definitely be making these.
Love this sandwich! It is easier and cheaper than a lobster roll. I love Anne Burrell. She is the only reason I still go over to the FoodNetwork these days.
Karen
Shawn I love your recipes and your writing! And especially this shrimp salad… one of my favorites! Everything you make is amazing! I now am a follower! 🙂
HI Shawn! I love your recipes and love shrimp salad! Thanks for another great recipe! 🙂