Shrimp rolls
Sweet shrimp in a light lemony mayo with celery and a pinch of Old Bay, piled into butter-toasted buns like a New England lobster roll for a fraction of the price.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.63 a serving
- 390 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 4 servings.
- 1 lb cooked shrimp, thawed if frozen, tails removed
- 1 stalk celery, finely chopped
- 2 green onions, thinly sliced
- ⅓ cup mayonnaise
- ½ lemon, zested and juiced
- ½ tsp Old Bay seasoning
- 1 tbsp butter
- 4 hot dog buns
- 1 cup green leaf lettuce, about 4 leaves
From your pantry
- 1 pinch black pepper
Each serving has about 390 calories, 32 g protein, 23 g carbs and 19 g fat, and costs about $3.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No lemons? Limes work.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the shrimp dry with paper towels and cut each one into 3 or 4 pieces.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Frozen cooked shrimp thaws in about 10 minutes in a bowl of cold water.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the celery and the green onions.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
In a bowl, the mayonnaise, lemon zest and juice, Old Bay and pepper, then the shrimp, celery and green onions.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
the butter in a large over medium. Open the buns and toast them cut side down for 1 to 2 minutes, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 1 min 30 sec
Tuck a lettuce leaf into each bun and pile in the shrimp salad.
Dolly’s tip: The lettuce keeps the bun from going soggy. For lunch, pack the shrimp salad cold with an ice pack and fill the bun when you eat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
