There's nothing quite like a fresh lobster roll on the shores of Maine, but when you can't get there and you can't afford lobster to make them at home, shrimp makes a delicious second-best. Bright lemon zest and parsley combined with creamy mayo and spicy Old Bay are a most delectable way to serve up these shrimp rolls for a light lunch.
Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: Serves 6
1 pound shrimp in-shell
1/4 cup celery diced small
1/2 cup mayonnaise
2 Tablespoons sour cream
1 teaspoon Old Bay or other seafood seasoning
1/2 teaspoon lemon zest
1 Tablespoon fresh flat-leaf parsley - chopped
1 teaspoon salt
6 small potato rolls (hot dog size works best)
- Cook shrimp in-shell in boiling salted water until pink - about 3-4 minutes. Drain and rinse in cold water.
- Remove shells from shrimp and cut meat into chunks.
- Combine mayonnaise, sour cream, seafood seasoning, lemon zest, parsley and salt and stir well. Add celery and shrimp and toss to coat. Refrigerate up to 24 hours or serve immediately.
- Spoon into rolls and serve.