New England Shrimp Rolls

If you've heard of lobster rolls, packed with tender lobster meat and a creamy, delicious sauce, these New England shrimp rolls will be right up your alley. Perfectly cooked bites of shrimp, in a tangy and creamy sauce, all stuffed into a soft, pillowy brioche roll. Are you drooling yet? Pair these with smashed potatoes, and you have a light lunch or dinner!

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• Why You'll Love This Recipe
• Recipe Overview
• Ingredients
• Instructions
• Expert Tip
• Recipe FAQs
• New England Shrimp Rolls
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Why You'll Love This Recipe

• Shrimp is quick cooking! Because shrimp cooks so fast, these shrimp rolls take little time to make.
• They are fresh! The flavours of fresh shrimp and fresh herbs in the sauce are bright and fresh.
• The homemade sauce is easy to make! The sauce requires minimal effort and ingredients, making this a super easy lunch to whip up.

Recipe Overview

• Flavour: If you are apprehensive of these rolls tasting too seafood-y, they aren't! The shrimp flavour is mild. The creamy sauce is packed with fresh and bright flavours from the fresh dill and chives. These rolls have the perfect balance between herby flavours, with just the right amount of flavour from the shrimp. If you are not sure if you like shrimp or seafood, these are a good option to start off with. The sauce is a good coverup!
• Ease: Shrimp are very easy to cook, because they tell you when they are done! Once your shrimp turns opaque and pink, they are done. Cooking the shrimp is really the hardest part of these rolls! Once they are cooked, all you need to do is mix everything together!
• Time: Including refrigeration time, these rolls are ready in 30 minutes! The refrigeration time is optional though, so they can be ready in as little as 15 minutes.

Ingredients

• Black tiger shrimp: I like to keep peeled and deveined frozen shrimp on hand in my freezer, because it thaws quick for weeknight meals. I buy 21-25 count shrimp from Costco. If you are not familiar with that the number means, in this case, it means for each pound you can expect to get 21-25 shrimp. The lower the number, the bigger the shrimp are likely to be, and vice versa. 21-25 tend to be a good size for a variety of meals. Because shrimp are so quick cooking, I don't see much benefit in purchasing frozen pre-cooked shrimp.
• Celery: Celery is so underrated. Celery adds the perfect crunch in our shrimp salad. It has a very neutral flavour. If you prefer to leave it out, you can. You may also substitute diced cucumbers for another fresh crunch.
• Fresh herbs: This shrimp salad is packed with fresh dill and chives. I would recommend going with the fresh versions, as they really brighten up the flavour of the shrimp salad. You can substitute fresh dill if you absolutely do not have any fresh on hand, but I would leave out the chives, as dried chives don't pack the same flavour.
• Mayonnaise: Use your favourite mayonnaise here. If you want to lighten it up, you definitely can use lower fat mayonnaise, as long as you enjoy the flavour of it. Keep in mind that this is mayonnaise-based, so if you don't really love low-fat mayo, then it's probably just best to go with the regular stuff!
• Spices and seasonings: This salad is seasoned up with some old bay, onion and garlic powder, and mustard powder. Old bay is a classic seafood seasoning that has celery salt, black pepper, red pepper flakes, paprika, and some other delicious spices. Personally, I think it goes great with way more than just seafood!

Instructions

1. Poach the shrimp: In simmering water, poach the shrimp for 5 minutes, until they have turned opaque and pink. You want to do this in water that is barely boiling, to avoid over-cooking the shrimp. This may take less than 5 minutes, depending on the size of your shrimp. Keep an eye on the shrimp. Your shrimp is done once it turns pink and solid in colour. Drain, and chop into bite-sized pieces.
2. Mix together ingredients: Mix the chopped shrimp with the remaining ingredients for the salad. Be sure to chop the celery in smaller pieces, to avoid large bites of it. Finely mince the chives so that they mix well with the salad.
3. Serve: Serve in a brioche bun, with lettuce. You can use any bun of your choice.

Recipe FAQs

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