Shrimp Rolls
Welcoming loved ones around a generous table starts with letting the fresh aromas of Shrimp Rolls fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. The application of dry heat locks the structure of the dish by coagulating proteins, creating a tender crumb while browning surface carbohydrates for rich flavor. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
A mini version of a New England-style Lobster roll, this one contains the bright, briny taste of the sea. Pack up shrimp salad and butter rolls separately so that you can assemble the sammie when you get to the picnic. Sit back while your pals give you a satisfied, "Ayuh!"
Shrimp Rolls
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
Instructions
- 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.
- 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.
- Place a lettuce leaf into the bottom of each roll. Spoon the shrimp salad into the roll. Serve with an additional sprinkle of parsley.
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
The comforting aroma of bright citrus and fresh herbs wafting from the kitchen evokes a sense of home-cooked abundance, drawing everyone close to enjoy these delicious shrimp rolls. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
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 dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To enhance the sweet, meaty characteristics of the Shrimp Rolls, we suggest pairing it with a dry, mineral-forward Provence Rosé or a lightly oaked Monterey County Chardonnay. The pairing delivers notes of wild strawberry, stone fruit, and hints of toasted hazelnut that pair beautifully with the rich textures of the seafood. Serve at 48°F in a standard stemmed white wine glass. For a non-alcoholic choice, offer a chilled, sparkling elderflower-pomegranate pressé, served at 40°F in a crystal coupe glass. Its tart red fruit and elegant floral sweetness balance the natural richness of the fish and shellfish.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.