Summer is in FULL swing, which means it’s the season for trips to the beach and lots of lobster/shrimp rolls! To be honest, I usually only eat Lobster Rolls because (1) Lobster is amazing and (2) You can get different styles that use butter instead of mayonnaise… umm, yes please! That being said, shrimp is a less expensive and easier option, which makes it perfect for summer parties! If you’re a weirdo like me who wants to skip the mayo, sub in greek yogurt instead – or just use more lemon juice so that the shrimp still gets all of that herby goodness. Check out how to make it in the video below!
Have you guys ever made Lobster or Shrimp Rolls at home? Tell me about it!
1 lb medium shrimp, peeled and deveined
1 celery stalk, finely chopped
2 green onions, thinly sliced
1/4 cup mayonnaise (or greek yogurt)
1 tbsp fresh tarragon, chopped
1 tbsp lemon juice
3 tbsp unsalted butter, softened
1 pinch cayenne
4 hot dog buns
salt and papper to taste
Fill a large saucepan with water and 1 tbsp salt. Bring to a boil and add in the peeled and deveined shrimp. Boil for 1.5 to 2 minutes, until the shrimp turns pink. Drain into a colander and rinse with cold water until cool. Set aside.
Combine mayo, celery, lemon juice, green onion and tarragon. Whisk until smooth. Add in cayenne and whisk until mixed. Fold in the shrimp and season with salt and pepper. Refrigerate for 1-2 hours, or until cold.
Toast the buns and spread each side with a little bit of butter. Spoon the shrimp mixture into the buns. Top with more sliced green onion and fresh tarragon. Serve immediately.
Like I said – now all you need is chips and a beer! Enjoy!