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Shrimp Rolls

Shrimp Rolls


1¼ Pound medium shrimp, peeled, deveined

1 Tbsp. salt

1 Large celery stalk, peeled, finely chopped

3 Scallions, thinly sliced

¼ Cup mayonnaise

1 Tbsp. chopped fresh dill

1 Tbsp. fresh lemon juice

1½ Teaspoon prepared horseradish

1 Teaspoon red wine vinegar

¼ Teaspoon paprika

Freshly ground black pepper

4 Hot dog buns, preferably potato, split

2 Tbsp. unsalted butter, room temperature


Step 1: Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.

Step 2: Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.

Step 3: Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.