Georgia Shrimp Rolls
On a girls’ trip to Martha’s Vineyard, I fell in love with lobster rolls. My friend Jennifer Jaax and I took off on a journey on bicycles to find the island’s best rolls. We heard they were served at a church right on the water as a fund-raiser. We sat in the grass and ate them beside our kickstands. With Georgia shrimp close by nearly all the time, I like making the standard Northern favorite with a Southern spin. It always reminds me I need to take girls’ trips more often! Shrimp aren’t as meaty as lobster, but they make this recipe much less expensive and more local. Buying pre-cooked wild shrimp at the seafood market makes this recipe incredibly easy. Make sure to use top-sliced hot dog buns for a touch of authenticity. You can make the shrimp salad one day in advance.
Serves 8
Ingredients:
- ⅓ c. diced sweet onion
- 2 tbsp. fresh lemon juice
- 1½ lb. cooked medium shrimp (with tails on) or 1¼ lb. cooked shrimp without tails
- ¼ c. diced celery
- ¼ c. mayonnaise
- ½ tsp. table salt
- ¼ tsp. freshly ground black pepper
- 3 tbsp. chopped fresh flat-leaf parsley
- ¼ c. unsalted butter, softened
- 8 top-sliced hot dog buns
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Instructions:
- Combine sweet onion and lemon juice. Let sit for 20 minutes.
- If shrimp have tails, remove them and discard. Cut shrimp in half so they will be bite-sized. Combine shrimp, onion and lemon juice mixture, and next 5 ingredients in a mixing bowl. Cover and chill while buns are toasting.
- Spread butter on sides and bottom of hot dog buns. Toast outside of buns in a non-stick skillet or griddle, in batches if needed, over medium-low heat until browned. Remove buns from heat and stuff a heaping ⅓ cup shrimp mixture into each. Serve immediately.
