The Famous Shrimp Rolls

These are the shrimp rolls that we’ve been eating almost every Sunday since July 4th.  That was the first weekend the Shrimp Guy was at the Raleigh farmer’s market.  Ever since then, I’ve been going on Saturday and buying several pounds of shrimp.  We eat about half of them for dinner that evening, then I boil the rest and save them to make shrimp rolls on Sunday.  We love lobster rolls, but lobster is just too expensive around here, plus I don’t like having to kill my dinner myself (I’ve done it, but it wasn’t fun . . . I know–I’m a wuss and a hypocrite; sorry about that).  So I use Amanda Hesser’s lobster roll recipe from Cooking For Mr. Latte, and substitute shrimp.

The bread (now you realize what my ulterior motive was for yesterday’s bread machine post, right?!) is a recipe I got from King Arthur years ago.  I realize that a traditional lobster roll is on a hot-dog shaped roll, and sometimes I shape these that way (yes, I have a hot-dog bun pan), but it’s usually more trouble than it’s worth.  Besides–these are the rolls that I make Toby’s peanut butter sandwiches on, and I’m guessing your average high schooler doesn’t want a peanut butter sandwich on a hot-dog bun.  Anyway, I’ve been making these at least once a week for the last couple of years, and stashing them in the freezer.  They hold up well, and the slight sweetness makes a fabulous shrimp roll.  For the record, Lee maintains that the bread is what makes these.  Do yourself a favor–try making homemade.  I’m not going to type out the recipe here; click on the link above to get it.  The only change I make is to use canola oil instead of butter.

Amanda Hesser’s Lobster Rolls, adapted
“technically 4, but serves probably just 2.”  I find that to be absolutely spot-on.

1/4 cup fat-free mayonnaise
1/4 cup finely diced celery
1 T. sliced chives
1 T. Dijon mustard (I prefer classic Grey Poupon)
Juice of 1 lemon
Sea salt
Freshly ground black pepper
2 cups boiled shrimp, peeled and cut into 1/2 inch cubes (or lobster if you can afford it!)
4 rolls

In a large bowl, stir together the mayonnaise, celery, chives, mustard and half the lemon juice.  Season generously with salt and pepper.  Fold in the shrimp and add more lemon juice, salt and pepper to taste.  Cover and refrigerate for at least an hour, to let the flavors blend (this step is essential, in my opinion).

When you’re ready to serve, split the rolls and toast them a little (I skip this step, because, given my usual last-possible-minute system of dinner preparation, my rolls are usually hot-out-of-the-oven).  Brush the cut sides with butter (Lee obviously skips this step, but I–ahem–don’t).  Scoop shrimp mixture onto bun, put the top on, and enjoy.