We think Faith’s shrimp roll rivals even the best lobster shack roll. The shrimp is more affordable and the celery, onions, and corn-from-the-cob add texture and make this an extra summery sandwich. A little heat from the cayenne and the lime make it memorable. And YES. . .because of those two ingredients in particular, the salad mixture is better after sitting for a while or even the next day once all the flavors in the salad have melded. Expect a subtle heat and that lime to really come through.
We love a good buttery lobster roll too, but this sandwich is more of an everyday shrimp salad. Not that you'll eat it everyday (though, you might want to). A better idea: invite a few friends over for lunch!
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| 4 people |
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We love a good buttery lobster roll too, but this sandwich is more of an everyday shrimp salad. Not that you'll eat it everyday (though, you might want to). A better idea: invite a few friends over for lunch!
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Ingredients
- 1/2 lb. cooked shrimp chopped lightly
- 4 strips freshly cooked crips bacon crumbled
- 2-3 tablespoons Hellman's mayonnaise or plain thick yogurt
- 1 fresh corn cob cooked and kernals removed
- 1/4 red onion finely diced
- 1 rib celery finely diced
- 1 organic lime juiced and zested
- 1 dash cayenne
- 1 dash paprika
- salt and pepper to taste
- 4 split, flat-sided New England-stlye hot dog rolls
- room-temperature butter
Servings: people
Instructions
- Butter both flat sides of each roll and set aside until later.
- After cooking or buying pre-cooked shrimp, chop the shrimp into half-inch pieces and place in a mixing bowl. Add all the remaining ingredients and mix thoroughly. Taste to adjust seasonings to your liking.
- Butter both sides of each square, split New England hot dog roll and toast each side on a grill or in a skillet until the rolls are golden brown. Scoop the shrimp mixture generously into each of the rolls. Sprinkle the top of each roll with crumbled bacon and serve.
I’m salivating! This is absolutely on this week’s menu.
OMG! I made this for a get-together this weekend. It was absolutely delicious!! I will be making this again. Thank you.
Can’t wait to try it!!!
Made this for dinner tonight. Huge success. Easy PZ to make and didn’t break the bank..
I’m going to try this tonight substituting seafood surimi for the shrimp. I think it will work well.
Let us know how it turned out!
It was great. Needed a little more juice, either lime or lemon.
I am a little confused between Steps 1 and 3.
Should number 1 read, outer flat sides, and number 3 inner flat sides?
Why is one referred to outer sides, and the other square? Hot dog rolls are rectangular.
Bottom line, are all four sides buttered, or only the two outer sides?
Faith is a butter fan. My guess is butter all around, or as much of the rectangle as you’d like.
Thanks a good look at the picture. The “rolls” are not the hot dog rolls normally used for hot dogs. She clearly states “New England” style hot dog rolls. They are different. I have never seen these in California, so I am guessing if you do not live in New England you are not going to find these. So it will be hot dog buns like Wonder or Ball Park. Googled New England style, $$$$$$.
It looks incredibly attractive and appetizing. I can’t wait to try this recipe!
I used salad shrimp, very small. Added quartered and sliced thin mini cucumber, omitted bacon, and substituted scallions for the red onion. Added dill fronds, . This is a great salad for the summer, and a useful springboard for other flavors. Thanks, Faith!