Coastal Mains

Shrimp Rolls

Name: Shrimp Rolls
Total time: 25 min
Ingredients: 1 ½ pounds precooked frozen salad shrimp, thawed and blotted dry; ½ cup homemade or prepared mayonnaise; 1 tablespoon sour cream; Juice of ½ medium lemon, about 2 tablespoons; 2 stalks celery, finely diced, about ½ cup; 2 green onions, finely diced, about 2 tablespoons; 1 tablespoon chopped fresh parsley; ½ teaspoon kosher salt; ½ teaspoon coarse black pepper; 6 unsliced hot dog rolls; 2 tablespoons butter, melted; 6 leaves red-leaf lettuce

Jump to Recipe Print Menu

The Strategy:

Bring the taste of a New England summer to the table with these simple and delicious shrimp rolls. Fold tender, pre-cooked salad shrimp into a creamy mayonnaise, celery, and fresh herb dressing, then chill. Serve the shrimp salad inside toasted, butter-brushed hot dog buns lined with crisp red-leaf lettuce.

Serves: 6 | Total Time: 25 minutes till they're ready

Ingredients

Shrimp and Dressing Base

1 ½ pounds precooked frozen salad shrimp, thawed and blotted dry
½ cup homemade or prepared mayonnaise
1 tablespoon sour cream
Juice of ½ medium lemon, about 2 tablespoons

Veggies and Seasoning

2 stalks celery, finely diced, about ½ cup
2 green onions, finely diced, about 2 tablespoons
1 tablespoon chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon coarse black pepper

Rolls and Serving

6 unsliced hot dog rolls
2 tablespoons butter, melted
6 leaves red-leaf lettuce

Raw cooking ingredients for Shrimp Rolls arranged beautifully on a clean kitchen counter.

Instructions

Make shrimp salad

Place the shrimp into a large bowl.
Whisk together the mayonnaise, sour cream and lemon juice.
Stir in the celery, green onions and parsley.
Pour the sauce over the shrimp.
Season with salt and pepper. Gently fold the sauce into the shrimp to coat all of the pieces. Pack into an airtight container and store in the refrigerator until ready to use.

Toast the rolls

Preheat the oven to the broil setting.
Slice the hot dog rolls vertically through the middle leaving the bottoms intact.
Spread the rolls open and brush the inside with butter.
Set the rolls onto a baking tray.
Place into the center of the oven.
Broil until the tops of the rolls are browned and the centers are golden, about 2 to 3 minutes. Watch carefully so they don't burn.
Cool and wrap in aluminum foil to transport. Pack the lettuce into a resealable plastic bag.

Assemble and serve

Place a lettuce leaf into the bottom of each roll.
Spoon the shrimp salad into the roll.
Serve with an additional sprinkle of parsley.

Home cook prepared steps for assembling and cooking Shrimp Rolls.

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

Sunday Swaps

To prepare your own mayo, place 2 egg yolks, ¾ teaspoon salt, ½ teaspoon powdered mustard, a pinch each of granulated sugar and ground pepper, and 3 teaspoons lemon juice into a blender, or the bowl of a food processor fitted with a metal chopping blade. Pulse for 15 seconds. With motor running, or on moderately high blender speed, slowly drizzle in ¼ cup light olive oil. As mixture begins to thicken, continue adding up to 1 ¼ cups additional oil in a fine steady stream. You can alternate the oil with ¼ cup warm water until you reach the desired consistency. Cover and refrigerate for up to 1 week.

Sunday Jump Start

Use leftover shrimp to enhance your garden salad for Monday's lunch!

The Heart of the Table

These classic rolls bring a light, breezy coastal charm to the table, reminding guests of sunny days by the sea. The cool, refreshing shrimp salad combined with the warm, buttery rolls makes everyone feel relaxed and pampered.

An appetizing, fresh serving of cooked Shrimp Rolls displayed beautifully on a styled dining table.

The Art of the Host

a fine-blade microplane zester with an ergonomic soft-grip handle
a solid copper balloon whisk to perfectly aerate ingredients
a wide, copper-plated wire cooling rack to ensure perfect airflow
a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
a set of matte-finished ceramic salad plates chilled beforehand
a pair of professional-grade stainless steel locking kitchen tongs

Neighborly Grace

THE PRESENTATION: Arrange the filled shrimp rolls on a long ceramic platter, sprinkling the tops with additional fresh parsley and serving with a bowl of potato chips.
THE POUR: Pair with a crisp, chilled Pinot Grigio or a tall glass of iced sweet tea with fresh lemon.
THE VIBE: Sunny Porch. The gentle summer breeze, the sound of wind chimes, and the cool shrimp rolls create a refreshing and happy lunchtime vibe.

Chef’s Recommendations

The Chips Beside the Roll: Spiced-Up Potato Chips
The Clam Shack Plate: Trio of Picnic Salads
The Porch Drink: The Lucky Clover
A Sweet Finish: Pecan Shortbread Cookies with Dark Chocolate Drizzle

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Shrimp Rolls

Shrimp Rolls

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps