Shrimp Rolls New England Style (Printable Version)
Tender shrimp with chives, celery, and lemon in golden buttered buns; a coastal classic ready in 30 minutes.
# Ingredients:
→ Seafood
01 -
565 g shrimp, shelled and deveined
→ Seasoning
02 -
Kosher salt, for seasoning
03 -
0.25 teaspoon baking soda (optional)
04 -
Freshly ground black pepper, to taste
05 -
Fresh lemon juice, to taste
→ Vegetables and Herbs
06 -
1 rib celery (55 g), finely diced
07 -
1 tablespoon minced fresh chives
→ Dressing
08 -
60 ml mayonnaise
→ Bread and Butter
09 -
30 g unsalted butter, divided
10 -
4 top-split hot dog buns
# Steps:
01 -
In a medium bowl, toss shrimp with 12 g salt and baking soda until evenly coated. Refrigerate for 15 to 30 minutes. Skip this step if marination is not desired.
02 -
Prepare an ice bath. Add shrimp to a medium saucepan filled with cold water. Place over medium-high heat, stirring occasionally, and cook until the internal temperature reaches 77°C. Adjust heat to avoid surpassing this temperature.
03 -
Drain the shrimp and transfer immediately to the ice bath to chill. Once chilled, remove from water and cut the shrimp into bite-size pieces.
04 -
In a medium bowl, combine chopped shrimp, mayonnaise, diced celery, and minced chives. Mix thoroughly. Season with lemon juice, salt, and black pepper to taste.
05 -
Melt 15 g butter in a large, heavy-bottomed skillet over medium-low heat. Place buns cut side down and cook, pressing lightly, until first side is golden. Remove buns, add remaining butter, and repeat with second side.
06 -
Divide shrimp mixture evenly among toasted buns. Serve immediately while buns are warm.
# Notes:
01 -
Marinating shrimp with baking soda yields a plumper, snappier texture, though it is optional.