Spicy Shrimp Roll

This easy shrimp salad is a play on the lobster roll. The creamy chilled shrimp combination tucked inside a grilled buttered bun affords that very same scrumptious distinction in flavors, temperatures and textures. The shrimp salad is nice on lettuce and with crackers, too. This recipe produces a salad with a spicy kick, so if you would like a milder model, contemplate decreasing the horseradish, cayenne and/or scorching sauce.

Make Forward: The salad tastes greatest if refrigerated for no less than half-hour earlier than serving.

Storage Notes: The shrimp salad could be refrigerated in an hermetic container for as much as 3 days.


Tested size: 6 servings

Spicy Shrimp Roll

INGREDIENTS

  • 2 celery stalks, finely chopped
  • 1/4 cup mayonnaise, or more as desired
  • 3 tablespoons fresh lemon juice, or more to taste
  • 2 tablespoons horseradish
  • 1/4 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon cayenne pepper, or more to taste
  • A few dashes of hot sauce (optional)
  • 1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)
  • 1 cup frozen corn, defrosted (optional)
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 2 tablespoons unsalted butter, or more as needed, room temperature
  • 6 split-top hot dog buns
  • Lemon wedges, for serving

DIRECTIONS

  1. In a large bowl, combine the celery, mayonnaise, lemon juice, horseradish, salt, cayenne and hot sauce, if using, and stir well.
  2. Add the shrimp, corn, if using, and parsley and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings, if desired.
  3. When ready to serve, warm a large skillet over medium heat. Spread some butter on the insides of the buns. Gently press the buns, buttered side down, into pan and cook until golden, about 2 minutes. Then, close the bun and butter and toast the outside, if desired, about 2 minutes. Fill with the shrimp salad, garnish with the additional parsley, if desired, and serve with lemon wedges.

NOTE:

To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of generously salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, 2 to 3 minutes. Test a shrimp to see that it is done and opaque throughout, then drain. Cooking time may vary with the size of the shrimp.