Shrimp Rolls

Okay, so if a shrimp cocktail and a lobster roll fell in love and got married and had a baby, it would look a little like this:

Wait, wrong adorable baby picture! Although he is pretty delicious-looking too…

Anyway, it would look like that first picture up at the top, which is basically the world’s fastest and most satisfying supper on a warm Friday night. First of all, you need to get New England style hot dog rolls, which are those kind that are split down the top instead of split down the side. I have no idea why this makes them New England style — somebody out there please tell me? – but they work the best for these shrimp rolls. If you can’t find them, go ahead and use the side-split kind, they will still taste just as good.

Next you boil up some nice peeled shrimp. Here is my usual pitch for buying your shrimp in bulk at Costco — they have the best shrimp anywhere, their prices are amazing, and once you have your Southern husband separate them into freezer bags full of normal-sized portions, you will have a freezer full of wonderful shrimp just ready for whatever shrimp recipe you want to make next, and you will sleep easier at night.

Anyway, boil the shrimp up until they are just cooked through — I usually throw them into a pot with enough water to cover, toss in a couple of spoonfuls of Old Bay seasoning, bring the whole thing to a boil and then turn it off as soon as it boils and let the shrimp sit in the hot water for about 5 minutes. Drain them and put them in a bowl of ice water to cool down.

Then mix up a batch of cocktail sauce – ketchup plus horseradish plus chopped celery. At this point you can decide if you want your shrimp whole, or if you would like to cut them up — either is fine. Now the assembly: open up your hot dog roll. Line with one leaf of Bibb lettuce. Fill with shrimp. Spoon cocktail sauce over. Serve with salt and pepper potato chips. Be this happy.

Here’s the recipe.


Shrimp Rolls
, adapted from Everyday Food 

Shrimp Rolls
Ingredients
  • ⅓ to ½ pounds shrimp, peeled, cooked and chilled.
  • Bibb lettuce leaves
  • Hot dog rolls, lightly toasted and buttered
  • ¼ cup ketchup
  • ⅛ cup horseradish (or more to taste)
  • 1 stalk chopped celery
Instructions
  1. 1. Mix together ketchup, horseradish and celery
  2. 2. Line rolls with one lettuce leaf each
  3. 3. Place shrimp on lettuce
  4. 4. Spoon cocktail sauce over top.

Yum

Comments

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  1. I love the baby picture. :)

  2. a Broad says:

    I am allergic to shrimp so I will just take the baby, ok?
    Thank you so much !

    lol, Candice

  3. Muneeba says:

    Pls come photograph my son , and get him to laugh like that special little toddler in the post :) Amazing, frameworthy pics … and kudos on the shrimp rolls too. Very summery and nummy!

  4. scrambledhenfruit says:

    Baby is adorable and the sandwich looks yummy. It's main attraction for me is that it looks so quick and easy to make. I'm fried when I get home from work, but I think I can handle this. :) It doesn't hurt that shrimp is a favorite of mine either. Thanks for sharing- the recipe AND the cute pics!

  5. Love all the pictures, especially the baby.. so cute. I was wondering if you mean the horseradish sauce that is white in the squeeze bottle or the kind that comes in a narrow jar that people put on gefilte fish, thanks:)

  6. Jessica says:

    I like the shrimp/lobster roll fusion. Its more economical to make it at home and then you can get the right seafood / fixings ratio. Your son is adorable!

  7. Kate Morgan Jackson says:

    Thanks everyone! Robyn, ideally you should use the horseradish in the jar, although in a pinch you could certainly try the squeeze bottle if you had to!

  8. Thanks, can't wait to try it:)

  9. sandwich says:

    This looks like a very good sandwich, fresh for summer. I think we might try something like this on my own sandwich blog. Also, very VERY cute baby pictures :)

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