My daughter-in-law has mentioned lobster rolls a number of times and, while they sounded quite delicious, I found a recipe in Maine Classics for shrimp rolls. I had shrimp (although not Maine shrimp as called for) in the freezer and some special hot dog buns from Fox and Obel. And I had a taste for shrimp rolls. The simple ingredients came together in a light and refreshing sandwich that both The Baker and I enjoyed. Thank you Carol!!
Next New England treat? Coffee Milk!
Shrimp Rolls from Maine Classics Cookbook
2 quart of water
3 Tbsp kosher salt
1 1/2 pounds of Maine shrimp, peeled and cleaned
1 cup finely chopped celery
5 Tbsp mayonnaise
1 1/2 Tbsp chopped chives
1 Tbsp lemon juice
6 top-loading hot dog buns (um, aren't they all top-loading?)
2 Tbsp butter, melted
1. Bring the water and salt to a boil in a large pot. Reduce the heat and add the shrimp. Cook for about two minutes until the shrimp are pink and slightly curled. Drain and chill the shrimp.
2. In a large bowl, toss the shrimp with the celery, mayonnaise, chives and lemon juice.
3. Brush the insides of the hot dog buns with the melted butter and toast. Fill with the shrimp mixture and serve.