A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.

Recipe information

Yield
Makes 6 servings

Ingredients

Kosher salt

1 pound medium shrimp, shelled, deveined

1/4 cup plus 1 tablespoons mayonnaise

1 small celery stalk, peeled, finely chopped (about 3 tablespoons)

1 tablespoon finely chopped fresh chives

1 tablespoon grapeseed oil

2 teaspoons fresh lemon juice

2 teaspoons prepared horseradish

Freshly ground black pepper

24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian)

1/4 cup (1/2 stick) unsalted butter, melted

1/2 cup celery leaves or crushed potato chips

Preparation

Step 1
Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
Step 2
Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
Step 3
Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
Step 4
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

TagsSandwich New England American Shrimp Shellfish Seafood Celery Vegetable Chive Herbs & Spices Main Dinner Nut Free Easy Weeknight Meals Make Ahead Quick 30 Minutes or Less Simmer Summer Bon Appétit

Leave a Review

Reviews (13)

Meh. The shrimp salad itself is very good, it just needs a different vehicle. WAY too much bread and I used the exact potato bread buns recommended. I know they are just shrimp rolls, but the presentation is kind of terrible. It looks like kid food at picnic.
- kari0816
- North Carolina
- 10/20/2012
not a very good recipe, the flavors were not very good and the roll dominated
- JNorthup
- 11/6/2012
Wonderful recipe. I wouldn't change a thing about it. The shrimp salad by itself is delicious. The potato rolls, though, bring it all together. This is a great appetizer and was a hit at a recent get-together.
- benderrodriguez
- 12/18/2012
This recipe does not make more then 15 stuffed rolls. The family really loved it.
- Anonymous
- 12/31/2012
I haven't made this yet, but it looks delicious. Instead of the potato rolls, I will be using the slider buns. I will also be scooping out some of the bread inside to create more room for the shrimp salad.
- Fifidecatur
- Decatur, GA
- 2/28/2013
I made these as part of my Thanksgiving appetizer spread last year and they were very good. I did not use the Hawaiian rolls -- I used a very small dinner roll and they worked perfectly. The filling was very tasty and the balance between filling and roll was just right. I made the salad recipe exactly as written. Making these again for a family event this Saturday.
- Gabriela_from_PA
- Philadelphia, PA
- 11/11/2013
I made these as written, using sweet Hawaiian rolls as the bread. They were okay - nothing amazing.
- yvonnechristine
- Los Angeles, CA
- 12/10/2013