Everyone is talking about the Nordstrom Anniversary Sale (still) and I’m over here like savouring all the farmer’s market days we have left for the season. I mean, don’t get me wrong, I totally splurged and got a bunch of items from the anniversary sale (I’m revamping my wardrobe to basically be neutral — is that boring? I feel like it’s more versatile, no?) including loved products that I’ve used through the years but I’m totally crying on the inside that summer’s end is upon us.
And it’s also really weird to be in the Fall/Winter state of mind when shopping sales like the anniversary sale. Like, walking out of my house into the swampy air does not entice me to go buy a beautiful thick sweater during the sale. It just makes me sweat more thinking about it.
I’m thinking that these shrimp rolls will help us hold on to summer just a bit longer…
Before all the New Englanders chastise me for these “unofficial” shrimp rolls — let me please just state that this I obviously don’t mean to offend or try to be like the shrimp and lobster rolls in New England. This shrimp roll is Jason and I’s version and basically a take on what we’ve had in the past.
These shrimp rolls give you a taste of New England without having to buy an airline fare! We were craving seafood one evening and we decided to go buy fresh shrimp at Whole Foods. We were lucky that they were having a shrimp sale that day. It was fresh, never frozen shrimp, on sale for a really good price. There is nothing like fresh seafood!
I can’t decide what version I like better. The buttered version or the mayo version. I won’t ever turn away seafood, though (unless it’s oysters), so buttered or mayo’d — sign me up!
We kind of combined both versions in this shrimp roll. We first cooked the shrimp in butter then we let it chill in the fridge for a bit (so the mayo doesn’t just run off the shrimp) and then tossed it in mayo.
So freaking good.
We had enough to make four rolls. And you HAVE to have it on a brioche roll. You just gotta. It’s the only way!
- 2 tablespoons (28 g) unsalted butter
- 1 pound (454 g) fresh shrimp, peeled and deveined
- Salt and pepper, to season
- 3-4 stalks of celery, chopped
- Juice of 1 lemon
- Handful of freshly chopped chives
- ¼ cup (56 g) mayonnaise
- In a large skillet, melt butter over medium-high heat. Place shrimp in the skillet and season with salt and pepper. Cook about 2 minutes on one side then flip and cook another 2-3 minutes. You don't want to overcook it or it will be tough. If you don't see anymore translucency in the shrimp, it's done!
- Using a slotted spoon, scoop out the shrimp and place in a large bowl. Cover with plastic wrap and put in the fridge for 20-30 minutes.
- Once shrimp has relatively cooled, add celery, juice of 1 lemon, chives, and mayo to a bowl. Stir to incorporate until all is coated. Season with additional salt and pepper, to taste.
- Serve in brioche hot dog buns and sprinkle paprika on top for color and more chives, if desired.
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