Shrimp Rolls New England Style (Printable Version)
Tender shrimp, creamy dressing, and toasted buns create a coastal favorite with fresh celery and chives.
# Everything You’ll Need:
→ Seafood
01 -
565 g shrimp, shelled and deveined
→ Seasonings
02 -
Kosher salt, for seasoning and marinating
03 -
0.25 teaspoon baking soda (optional)
04 -
Freshly ground black pepper, to taste
05 -
Fresh lemon juice, to taste
→ Dressing and Vegetables
06 -
60 ml mayonnaise
07 -
55 g celery, finely diced
08 -
1 tablespoon fresh chives, minced
→ Bread and Butter
09 -
30 g unsalted butter, divided
10 -
4 top-split hot dog buns
# Steps to Cook:
01 -
If desired, toss shelled shrimp with 1 tablespoon kosher salt and baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes to enhance texture.
02 -
Prepare an ice bath. Fill a medium saucepan with cold water. Add shrimp and place over medium-high heat. Stir occasionally and cook until internal temperature reaches 77°C, ensuring water does not exceed this temperature.
03 -
Drain poached shrimp and immerse immediately in the ice bath to halt cooking. Once cooled, remove and cut shrimp into bite-size pieces.
04 -
In a medium bowl, combine chopped shrimp, mayonnaise, diced celery, and minced chives. Mix thoroughly to coat. Season with lemon juice, salt, and freshly ground black pepper to taste. Refrigerate filling if prepping in advance.
05 -
Melt half the unsalted butter (15 g) in a large, heavy-bottomed skillet over medium-low heat. Place buns, cut side down, and toast until golden brown. Remove, add remaining butter, and toast second side of buns.
06 -
Divide shrimp filling evenly among toasted buns. Serve immediately while buns are warm.
# Extra Suggestions:
01 -
Marinating shrimp with baking soda increases their firmness and snap, but the step is optional.