Sometimes you find that perfect summer recipe and you never let go. What could be more delicious or satisfying than a mountain of lightly dressed fresh shrimp piled on a toasted hot dog bun and garnished with lemon, tarragon and green onion? Yeah, we have no idea either. These simple shrimp rolls incorporate everything we love about traditional lobster rolls but with a much lighter impact on your waistline and your wallet.
Grab some mini buns and serve them as an appetizer or go full-size for lunch or dinner. We love to pair ours with some potato salad, mac and cheese or homemade potato chips for an easy summer spread. So, if you want to learn to cook the most superb summer seafood dish, then follow along with our host in this video and learn to make this easy shrimp roll.
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1 pound medium shrimp, peeled and deveined
1 celery stalk, finely chopped
2 green onions, thinly sliced
¼ cup mayonnaise
1 tbsp fresh tarragon, chopped
1 tbsp lemon juice
3 tbsp unsalted butter, softened
1 pinch cayenne
4 hot dog buns
Salt and pepper to taste
1. First prepare the shrimp. Fill a large saucepan with water and 1 tbsp salt and bring to a boil. Add in peeled and deveined shrimp and let boil for 1 ½ to 2 minutes. Drain shrimp into colander and rinse with cold water until cool. Set on plate. Pat dry if necessary.
2. In a bowl large enough for everything, combine the mayonnaise, celery, lemon juice, green onion and tarragon. Whisk until thoroughly mixed. Fold in shrimp. Season with salt, pepper and cayenne to taste. Refrigerate until chilled-about 1-2 hours.
3. Either using a grill, grill pan or oven, slightly toast the buns. Spread each side with butter. Spoon in the shrimp mixture. Top with more sliced green onion and/or fresh tarragon. Serve.
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Talent: Lauren Nolan of lakeshorelady.com
Shot and edited by: Matt Rice