Lunch / Dinner
Herbed Mayo Shrimp Rolls
This sandwich is a take on New England’s famed lobster roll. This shrimp creation is quick to create, comes together in a flash, is a delight to eat, and much more wallet-friendly than lobster. Those not from the Northeast might find it a bit perplexing — after all, why in the world would you put expensive lobster on a cheap hot dog bun? But almost any local will tell you that the reason is simple: It tastes so good. But, instead of high-end lobster, this recipe uses shrimp (they’re less expensive and readily available). For added flavor, the shrimp are quickly marinated with olive oil, garlic, and lemon juice, then grilled. And unlike what’s traditionally used, this one takes some liberties with the mayonnaise — this herb variation is a bit more “dolled up.” The same goes for the bread — forget the usual hot dog bun. Here, toasted French bread sliced into “rolls” lends more flavor and a crunchy texture.
FOR THE SHRIMP, COMBINE:
FOR THE MAYONNAISE, PULSE:
FOR THE BREAD, SLICE:
Shrimp are usually sold by the count (per pound), meaning that is how many shrimp, roughly the same size, are in one pound. The smaller the number, or count, the larger the shrimp will be.
Preheat grill to medium-high. Brush grill grate with oil.
For the shrimp, combine oil, garlic, 1 Tbsp. lemon juice, ½ tsp. salt, and pepper. Toss in shrimp and let sit 5–10 minutes.
For the mayonnaise, pulse mayonnaise, cucumber, parsley, chives, tarragon, lemon juice, and sugar in a food processor until cucumber is minced; season with salt. Reserve ⅓ cup mayonnaise mixture to spread on rolls.
Grill shrimp, covered, until cooked through, 1–2 minutes per side; coarsely chop. Stir shrimp and tomatoes into mayonnaise mixture.
For the bread, slice ends off loaf, then cut on the bias into 2-inch-wide rolls. Cut three-quarters of the way through each roll, creating a pocket. Brush outsides of rolls with butter, and grill on both sides until lightly toasted.
Spread insides of rolls with reserved mayonnaise mixture; fill each with lettuce and shrimp mixture.
To bump up the flavor of the shrimp, toss them with the oil-lemon mixture, then marinate 5–10 minutes before grilling.
So the shrimp salad doesn't get watery, toss the chopped shrimp and tomatoes with the mayonnaise mixture right before assembling the sandwiches.
For more flavor and a crunchy texture make your own buns. It's easy with a loaf of soft French bread. If you don't want to make your own, look for top-sliced buns at the store.
% Daily Value*
Total Fat 48g 73%
Saturated Fat 12g 60%
Cholesterol 224mg 74%
Sodium 2149mg 89%
Carbs 96g 32%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.