Semiquincentennial Shrimp Rolls Recipe
Make Semiquincentennial Shrimp Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp Filling
Roll Components & Finish
Method
Shrimp Filling
- 1
Prep shrimp
If shrimp are not cooked, bring a pot of salted water to a simmer and poach shrimp 2–3 minutes until opaque; drain and cool. Pat shrimp dry and roughly chop into 1/2-inch pieces. Yield should be about 1 pound cooked chopped shrimp.
- 2
Mix dressing
In a medium bowl combine mayonnaise, Dijon mustard, lemon juice, chopped dill, Old Bay seasoning, kosher salt, and black pepper. Whisk until smooth and well blended.
- 3
Assemble filling
Add chopped shrimp, diced celery (about 1/2 cup), and sliced green onions to the dressing. Fold gently until all shrimp pieces are coated, taking care not to over-mash. Taste and adjust seasoning with more lemon, salt, or Old Bay as desired. If you like a touch of heat, stir in up to 1 teaspoon hot sauce.
Roll Components & Finish
- 4
Butter and toast rolls
Preheat a skillet or griddle over medium heat. Combine softened butter with lemon zest and chopped chives. Spread a thin layer of the lemon-chive butter inside each split roll (both cut sides). Place rolls butter-side-down on the skillet and toast 1–2 minutes until golden and slightly crisp. Remove from heat.
- 5
Fill rolls
Generously pile the shrimp mixture into each toasted roll, dividing evenly to make 6 shrimp rolls. Garnish with a small handful of microgreens or arugula for brightness and texture.
- 6