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Shrimp Rolls

10 Mins


1 1/4 Pound Medium Shrimp, peeled & deveined

Kosher Salt

1 Large Celery Stalk, peeled & finely chopped

3 Scallions, thinly sliced

1/4 Cup Mayonnaise

1 Tablespoon Fresh Dill, chopped

1 Tablespoon Fresh Lemon Juice

1 1/2 Teaspoon Prepared Horseradish

1 Teaspoon Red Wine Vinegar

1/4 Teaspoon Paprika

Freshly Ground Black Pepper

4 Martin's Long Potato Rolls

2 Tablespoons Butter

Serves: 4


Step 1

Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.

Step 2

Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.

Step 3

Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.

Recipe adapted from: