Summertime means fresh seafood and the perfect time to make shrimp rolls for your family. I make this recipe often because I can make the shrimp ingredients a day ahead and then assemble the sandwiches the following day. This recipe somehow feels light and filling at the same time. Pair it with gazpacho, if you like!
Southern Shrimp Rolls
2 lbs. fresh shrimp, unpeeled
3 oz. crab and shrimp boil seasoning pack
3 quarts water
1 small onion, finely diced
2 -3 celery ribs
2 TBSP lemon juice
1/3 cup mayonnaise
1/2 tsp salt
1/4 tsp black pepper
3 TBSP butter
8 Brioche or French Bread rolls, sliced in half lengthwise
3 -4 avocados, cubed
green leaf lettuce
Combine the water and the seasoning packet in a large pot and bring to a boil.
Add shrimp and stir occasionally. Cook for 2-3 mins. or until shrimp just turn pink.
Drain and set shrimp aside to cool.
While shrimp cools, stir together the mayonnaise, onion, celery, lemon juice, salt and pepper.
When shrimp is cool, peel and devein it.
Coarsely chop the shrimp and then add it to the mayonnaise mixture.
Refrigerate for 2 hours or even overnight.
When ready to serve, spread butter on each side of open bread rolls and toast on 350 degrees (F) for about 10 mins.
Add a lettuce leaf to the open bread and then evenly layer on shrimp mixture. Top with avocado.
Serve and enjoy!
This tastes even better to me if you make it the day ahead. I love recipes that I can make the day before and they are ready to serve when needed! It makes life easier.:) Let me know if you make this southern shrimp roll recipe and how you like it!
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