Shrimp Rolls
Influenced by a New England lobster classic, this shrimp roll is a Lowcountry way to enjoy a favorite.
- 2 pounds raw shrimp with shells and tails removed
- 2 tablespoons Olive oil
- 2 teaspoons Old Bay or your favorite seafood seasoning
- 1/2 cup Mayonnaise
- 3 tablespoons finely diced celery
- 2 tablespoons finely diced fennel
- 1 tablespoon finely diced sweet onion such as a Vidalia Onion
- ½ teaspoon lemon zest plus the juice of one lemon
- 1 head bibb lettuce
- 8 hotdog buns
- Butter
Preheat oven to 375 degrees. Place the shrimp on a rimmed sheet pan. Drizzle with olive oil, sprinkle with Old Bay or other seafood seasoning and toss together. Spread the shrimp in one layer and roast for 6-8 minutes, turning once while cooking, until pink. Allow the shrimp to cool slightly. If shrimp are large chop them in half or thirds.
Stir together shrimp, mayonnaise, celery, fennel, onion, lemon zest and lemon juice. Taste and add salt if needed.
Spread butter lengthwise on both sides of the hotdog buns. Place in a skillet butter side down and heat on medium low for about 4 minutes. Turn buns and heat another 4 minutes until golden brown on both sides. Be careful not to let the buns burn. Allow to cool slightly.
Place 2 to 3 lettuce leaves in each bun, top with ½ cup shrimp mixture.