Who doesn’t love a lobster roll. The simplicity of lobster with just a few ingredients on a nicely toasted roll is my idea of a great lunch. Dave and I have spent summers in Maine for a good number of years now. And we have enjoyed their classic lobster roll. But I have found a love for a shrimp roll as well. They are less expense, not as rich and the fresh crunch is consistent throughout the whole sandwich. And this is such an easy recipe to please a crowd.
Thaw the shrimp in a bowl of water at room temperature for a few hours. You can do the same in the refrigerator overnight. When the shrimp are thawed, remove the tails and lay on paper towels to remove the excess moisture. Then chop the shrimp each into 4 pieces. Place in a bowl. Finely slice the celery. If the celery is very wide, slice in half and then dice in fine pieces. Add celery to the bowl. Then zest one lemon into the bowl. Also juiced the whole lemon and add into the mixture. Finally add the mayonnaise, parsley and season with pepper and bay spice.
I recommend to cool covered in the refrigerator for a few hours or overnight. Right before serving, toast the buns. Then scoop all the shrimp mixture into the buns and enjoy! This is great with a summer salad and serves 8-10.
*Bay spice is a Chesapeake or East Coast thing that you can buy or also make it easily. Blend 1 tablespoon celery salt, ¼ teaspoon paprika, 1/8th teaspoon cayenne pepper, 1 pinch ground dry mustard, 1 pinch ground nutmeg, 1 pinch cinnamon, 1 pinch ground cardamom, 1 pinch ground allspice, 1 pinch ground cloves and 1 pinch ground ginger. I love Old Bay spice on most all my seafood and buy it in the store or order online.
Ingredients
Directions
Thaw the shrimp in a bowl of water at room temperature for a few hours. You can do the same in the refrigerator overnight. When the shrimp are thawed, remove the tails and lay on paper towels to remove the excess moisture. Then chop the shrimp each into 4 pieces. Place in a bowl. Finely slice the celery. If the celery is very wide, slice in half and then dice in fine pieces. Add celery to the bowl. Then zest one lemon into the bowl. Also juiced the whole lemon and add into the mixture. Finally add the mayonnaise, parsley and season with pepper and bay spice.
I recommend to cool covered in the refrigerator for a few hours or overnight. Right before serving, toast the buns. Then scoop all the shrimp mixture into the buns and enjoy! This is great with a summer salad and serves 8-10.
*Bay spice is a Chesapeake or East Coast thing that you can buy or also make it easily. Blend 1 tablespoon celery salt, ¼ teaspoon paprika, 1/8th teaspoon cayenne pepper, 1 pinch ground dry mustard, 1 pinch ground nutmeg, 1 pinch cinnamon, 1 pinch ground cardamom, 1 pinch ground allspice, 1 pinch ground cloves and 1 pinch ground ginger. I love Old Bay spice on most all my seafood and buy it in the store or order online.