Classic Shrimp Roll

Some may consider the shrimp roll a poor man's lobster roll ... and they wouldn't be entirely wrong. Though both are typically served in a hot dog bun, preparation is completely different. Rather than sometimes drenched in butter and sometimes mayonnaise-based, the shrimp roll is strictly mayonnaise, and is flavored for a heavier feel. We were lucky enough to have Matt Moore of 'Have Her Over For Dinner' develop this shrimp roll recipe for especially for us.

Servings: 4
Special Designation: Nut-free


- 1 pound cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise
- 1/2 red onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons capers, drained
- Juice from 1/2 a lemon
- 2 tablespoons mayonnaise
- Dash of Tabasco sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 fresh sweet rolls, cut in half and toasted


Combine all of the ingredients, except for the rolls, into a mixing bowl and carefully mix until thoroughly combined. Add a generous serving of the shrimp mixture to the bottom side of each toasted roll and top with remaining slice. Serve.

Notes and Substitutions:

To cook the shrimp, bring 6 cups of water and 1 teaspoon of kosher salt to a slow boil over high heat. When water reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to poach in the liquid for 5 minutes, or until bright pink and firm. Strain shrimp and place in an ice bath to stop the cooking process. After 1 minute, remove shrimp from ice bath and carefully peel and devein shrimp. Finish by slicing the shrimp in half lengthwise for use in the mixture above.

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