Classic Shrimp Rolls

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Classic Shrimp Rolls

These classic shrimp rolls are a classic take of the lobster roll. We are going to serve this dish room at temperature to slightly chilled with a warm potato roll. Lush plumb shrimp, with crunchy small bites of celery dressed in a light sweet and spicy mayonnaise finished with a fresh squeeze of lemon! This dish is sure to be a hit to seafood lovers everywhere! Fast and easy put this in the recipe box. Great in the summer!

  • I get a frozen bag of 51-60shrimp simple peel shell split and de-veined. This keeps the cost down between $11- 18. Not bad feeding 6 people at least.
  • About 2-3 celery stalks. Not the bunch.
  • 1 fresh lemon
  • 2-3 bags of potato rolls. That’s the best in my opinion.
  • 3-4 pinches of sea salt
  • About 3 large table spoons of mayonnaise, use as much as little as you want, I like a light to mild coating.
  • 1 large jalapeno diced.

  1. In a large pot boil water, add salt to water for seasoning.
  2. Chop celery into small dice. Put aside.
  3. Add shrimp to boiling water and stir. DO NOT LEAVE… As shrimp start to become pink pull them out with a slotted spoon.
  4. Put them in a large bowl to cool. They will finish cooking with residual heat from all the shrimp being together. Let them cool. Too many people way overcook shrimp until it’s small and rubbery. That will suck.
  5. Once cooled just peel.
  6. Toast potato rolls.
  7. Add chopped celery, jalapeno, mayo, and 1 lemon juiced to the cooled shrimp. Mix, add kosher sea salt to desired taste.
  8. With a table spoon place shrimp on toasted rolls and serve!
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Number of servings (yield): 6
  • Difficulty level: Easy

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