Monday, August 07, 2017
There's nothing quite like a fresh lobster roll on the shores of Maine, but when you can't get there and you can't afford lobster to make them at home, shrimp makes a delicious second-best. Bright lemon zest and parsley combined with creamy mayo and spicy Old Bay are a most delectable way to serve up these shrimp rolls for a light lunch.
The mayo in mine is decidedly heavier-handed, but that's only because I have a few mayo addicts who wouldn't eat them any other way. Add mayo a tablespoon at a time until you find the consistency that you like.
Hands-On Time: 10 minutes
Ready In: 15 minutes
1 pound shrimp in-shell
1/4 cup celery diced small
1/2 cup mayonnaise
2 Tablespoons sour cream
1 teaspoon Old Bay or other seafood seasoning
1/2 teaspoon lemon zest
1 Tablespoon fresh flat-leaf parsley - chopped
1 teaspoon salt
6 small potato rolls (hot dog size works best)
1. Cook shrimp in-shell in boiling salted water until pink - about 3-4 minutes. Drain and
rinse in cold water.
2. Remove shells from shrimp and cut meat into chunks.
3. Combine mayonnaise, sour cream, seafood seasoning, lemon zest, parsley and salt and
stir well. Add celery and shrimp and toss to coat. Refrigerate up to 24 hours or serve
4. Spoon into rolls and serve.