During the Pandemic’s “Shelter In Place”, I’m always looking for creative lunch ideas, and I always have frozen shrimp on hand, so I decided to create my take on the classic shrimp roll. It came out perfectly…cold, tasty, refreshing and delicious. I highly recommend you give this a try, and put your own spin on it!
The brioche bun is definitely a key here to complement the flavors. And if you can’t find that, use either a brioche burger bun instead or a sweet French roll. You want the filling very cold, so if you’re not serving right away, chill the filling in the fridge until ready to serve.
Serves: 2 (can be doubled)
Preparation Time: 30 minutes
1/2 lb peeled and deveined shrimp
1 large stalk of celery, finely chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
1 Tbsp minced parsley
1/4 tsp cayenne pepper
1/4 tsp celery salt
1/2 tsp Old Bay Hot Seasoning
2 split-top brioche sandwich rolls or hot dog buns (or sweet French rolls)
1 Tbsp butter
Iceberg lettuce leaves
If you’re not familiar with Old Bay Seasoning, you are missing out!! It’s a wonderful spice mixture with seafood in particular, but good on many things. It is definitely part of what makes the flavor in this sandwich so delicious, and it adds a touch of heat too. It uses a good amount of celery salt in the mixture, which is why I use a little extra in this recipe. You could use all Old Bay seasoning if you wish, hot or regular.
In a small saucepan, put the raw shrimp and cover so that they are completely submerged. Put the pan on high heat, and when it comes to a boil, turn off the heat (they will be fully cooked by then). Immediately drain the shrimp into an ice bath to cool and halt the cooking. Leave in the ice bath at least 5 minutes.
While the shrimp are cooling, put the celery, mayonnaise, lemon juice, parsley, cayenne, celery salt, hot Bay Seasoning and pepper into a bowl and blend. Once the shrimp are fully cold, chop them into pea-sized pieces and add to the bowl. Mix thoroughly and taste for seasoning adjustment.
If you are not yet ready to serve, put the shrimp filling in the fridge. When ready to serve, heat a skillet over medium high heat. When hot, add half the butter. Once melted, put the split bun open-side down into the skillet and let it brown slightly. Repeat with the second bun. Place lettuce leaves in the bottom of the open bun, then top with the shrimp filling and voila! You have my take on the classic shrimp roll!