Classic Shrimp Rolls

The best kind of shrimp rolls are the ones that heave under the weight of shrimp. Think about half a pound per roll and multiply by the people your making them for. The rest can be done by sight and taste. When adding the mayo start with a heaping spoonful, stir, and add more depending on your preference. Add Tabasco, tarragon, lemon or other herbs by taste.



+ celery

+hot dog buns

+chives or scallions for garnish, optional

+Old Bay seasoning, optional


1) Bring a pot of water to boil and if using, add a heaping teaspoon of Old Bay seasoning.

2) Add the shrimp and cook for 3-4 minutes or until they have turned pink, opaque and firm. Remove and add to a bowl of ice water to quickly chill.

3) Finely chop the celery and add to a bowl with the mayonnaise. Peel and remove the tails of the shrimp and roughly chop before adding them to the bowl with the celery. Stir well to combine.

3b) Optional step: toast and butter the hot dog buns

4) Fill the buns with the shrimp and garnish with thinly sliced scallions or chives.

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