Test Kitchen

Shrimp Rolls

For the most part your shrimp that you bring back from the market has been frozen at one point. That’s not a horrible thing but if you can hunt down fresh shrimp you will notice the difference.

Makes 6 Shrimp Rolls


  • 1 pound medium sized shrimp shells on, deveined
  • 2 bay leafs
  • 1 lemon, halved
  • 2 tablespoons kosher salt
  • 1 tablespoon of peppercorns
  • 1/2 a cup of our Northeast Vinaigrette
  • 2/3 cup mayonnaise
  • 1 cup of finely diced celery
  • 1/2 cup finely chopped red onion
  • Tarragon & chives, chopped to taste
  • Clarified butter
  • 6 brioche or potato hot dog rolls

Making It

  • Put 12 cups of water in a medium pot over high heat add two tablespoons of kosher salt, two bay leafs, a tablespoon of peppercorns, squeeze the lemon juice in then toss the lemon halves in the water, bring to a rolling boil for 10 minutes, take off heat and toss in the shrimp for 3-4 minutes and put immediately into a large bowl of ice
  • Remove the shells from the shrimp once pulled cooled, mix with vinaigrette and let marinate in the refrigerator for 2 hours, drain excess vinaigrette
  • Mix shrimp meat with the celery, mayonnaise, red onion and tarragon
  • Grill brioche rolls with the clarified butter
  • Add shrimp to each roll and serve

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