Cold Twin Shrimp Rolls Recipe

Prepare shrimp

Rinse shrimp and pat dry. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper and the zest of half a lemon. Place in a heatproof dish that fits inside a steamer or a pot with a fitted lid.

Steam shrimp

Bring 2 cups hot water to a simmer in the pot or steamer. Place the shrimp dish into the steamer basket, cover, and steam over simmering water for 3–4 minutes, until shrimp are opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Do not overcook.

Ice bath

Immediately transfer shrimp to an ice water bath (2 cups cold water with ice) to stop cooking. Chill for 5 minutes, then drain and pat dry. Chop each shrimp into 3–4 bite-sized pieces depending on size.

Make celery & herb butter

In a small bowl, mash 4 tbs room-temperature butter with 2 tbs finely minced celery, 2 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp Dijon mustard, 2 tbs mayonnaise, and the juice of the remaining lemon half (about 1 tbs). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. The mixture should be spreadable but moist.

Combine shrimp with butter

Gently fold the chopped, chilled shrimp into the celery & herb butter until evenly coated. Refrigerate for 10–15 minutes to let flavors marry while you prepare rolls and sides.

Toast rolls

Split the 2 potato rolls horizontally. Brush cut sides lightly with 1 tbs melted butter. Heat a skillet over medium heat and toast the rolls cut-side down 1–2 minutes until golden and slightly crisp. Remove from heat.

Assemble rolls

If using lettuce, place a leaf in the bottom half of each toasted roll. Divide the shrimp-butter mixture evenly between the two rolls (6 shrimp worth per roll). Pile the shrimp mixture into the rolls, pressing lightly so it holds its shape. Season with a small pinch of salt and freshly ground black pepper if desired. Serve with lemon wedges on the side.

In a bowl, whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, and 1/4 tsp celery seed (if using). Add shredded cabbage (2 cups) and shredded carrot (1/2 cup). Toss to coat thoroughly. Taste and season with salt and pepper to taste. Refrigerate until serving (at least 10 minutes) to allow flavors to meld.

Prepare potatoes

Cut the 2 russet potatoes into even 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Cook fries

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 325°F (163°C) for the first fry. Fry potatoes in batches for 3–4 minutes until pale and slightly softened but not brown. Remove to a rack or paper towel. Increase oil temperature to 375°F (190°C). Fry a second time in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with fine salt.

Alternative oven method

If not frying: toss dried fries with 1 tbs oil and spread on a single layer on a baking sheet. Bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. Season with salt.

Place the two assembled cold twin shrimp rolls on a plate. Add a generous scoop (about 3/4–1 cup) of coleslaw alongside and a portion of French fries (about 1.5–2 cups). Garnish with lemon wedges. Serve immediately so rolls remain cool and fries are warm and crisp.