These shrimp rolls with a summery flair are the ideal dish to serve to a large group since they are warm, delectably creamy, and filled with just the appropriate amount of savory and fresh tastes to prevent things from becoming overpowering.
Because I was born and bred in New England, one dinner (or meal group, actually) has always been synonymous with summer for me: Seafood Rolls. I’ve never met a seafood roll I didn’t like, hot and buttered or chilled and creamy, but when it comes to cooking it? That’s another matter, because they’re either A) famously labour intensive, B) prohibitively expensive overall, or, in some situations, both.
In my never-ending search for a seafood roll recipe that’s undoubtedly good, inexpensive, and simple to make, I’ve landed on these warm Old Bay-spiced shrimp rolls, which are so popular they’re cheap.
The ingredients of a shrimp roll
There aren’t many ingredients in these shrimp rolls, but each one serves a very specific (and important) purpose:
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- the Bun for a Hot Dog Everything fits in their small, portable container, and because the buns are split at the top, both sides may be toasted to buttery, golden perfection. If you can’t get top split buns (also known as “New England style”), normal buns will suffice; nonetheless, the former is unquestionably a classic when it comes to seafood buns.
- A coating of crunch salad offers a little crunch while preventing the buns from becoming mushy. As a result, you can take these buns on a picnic without worrying about them becoming soggy.
- shallots and chives The chives are drowned in a lemony mayo, which lends some smoothness to these buns, and the shallots are deep-fried till crisp and sprinkled on top for a rich, salty crunch.
- We keep things easy with the shrimp: mix them in with Old Bay salt and olive oil, sauté until gorgeously browned, and pile high. Large (27/31) shrimp work best here since they are large enough to take on color without overcooking while remaining ideally bite sized.
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Bay of Fundy A mixture of 18 herbs & spices
Despite the fact that it is technically not a condiment, Old Bay has become the condiment of choice for many seafood recipes. Although though it is only one ingredient, it gives a lot of flavour to anything you prepare with it, including these shrimp wraps. It’s a blend of 18 different herbs and spices, but I think one of them stands out: celery salt. It adds flavour to this dish with minimal effort, transforming a simple recipe into one I crave more than I care to confess.
Prepare crispy shallots
Don’t be concerned if the prospect of frying anything golden brown makes you nervous. Nothing to be concerned about… I swear! These crispy shallots are easier to create than you might think, and the visual and audible clues provided by the cooking process make them completely foolproof.
Because the shallots begin in cold oil, you don’t have to delicately scoop them into a vat of hot oil and risk burning yourself. After a bit, you’ll notice the bubbling stop, which is your aural cue that they’ve released all of their moisture and are going to become golden brown. Set them aside on a paper towel lined plate to drain, then sprinkle with salt for a garnish you’ll would like to sprinkle all over everything, shrimp rolls or not.
Make ahead components for shrimp rolls
Each component of these shrimp rolls can be created ahead of time, two can be exceptional (and just as good when made ahead): crispy shallots and lemony chive mayo. After preparing those two components, all that remains is to sear the shrimp, toast some buns, and assemble.
- Store the crispy shallots in a plastic bag or reusable container with a paper towel to absorb any residual oil. Three days at room temperature keeps them crunchy.
- Refrigerate the lemony chive mayonnaise for up to two days. If you want to store it in the fridge for up to five days, leave out the chives while tossing and add them right before serving.
What to serve with shrimp rolls
These shrimp rolls scream summer to me. A substantial pile of potato chips works well here (and requires no extra effort). It tastes excellent with these shrimp rolls if you can imagine yourself gleefully consuming it on a hot summer day.
Old Bay Shrimp Rolls
ingredients
For the crispy shallots
- 2 cups thinly sliced shallots (from 3-4 large shallots)
- 1 1/4 cups vegetables or rapeseed oil
- 1/4 teaspoon kosher saltdivided
For the lemony chive mayo
- 1/2 Cup mayonnaise
- 2 tablespoon lemon juice
- 2 tablespoon chopped chivesplus more for garnish
- 1 teaspoon grated garlic
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
For the shrimp rolls
- 1 lb large (26/30 count) shrimppeeled, deveined and tails removed
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 2 tablespoon softened, unsalted butter
- 4 top split (or “New England-style hot dog buns).
- 1 head from butter or Bibb salad
method
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Crispy shallots should be fried:
Before you begin frying the shallots, line a plate with kitchen paper.
In a small saucepan, heat the oil and thinly sliced shallots over medium-high heat. Bring the shallots and oil to a boil, then reduce to a medium-low setting. Let the oil to boil for 15-20 minutes, stirring every 2-3 minutes, or until the bubbling has stopped and the shallots have turned a pale golden colour.
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Shallots, drain:
Stir frequently for about 1 minute, or until the shallots are consistently browned. Transfer with a slotted spoon to a dish lined with paper towels and distribute evenly. Set aside and season with kosher salt.
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To make the Lemony Chive Mayonnaise, follow these steps:
In a small mixing bowl, combine the mayonnaise, lemon juice, chives, garlic, black pepper, and kosher salt. Set aside until ready to create the shrimp rolls.
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Season the shrimp as follows:
Place the shrimp in a large mixing basin and pat dry with kitchen paper. Drizzle with olive oil and season with Old Bay seasoning to taste. Use your hands or a spoon to coat each shrimp equally.
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Fry the shrimp:
Heat a big nonstick frying pan on high. When the oil is hot, add the seasoned shrimp in an equal layer. Sear the shrimp for one minute, or until they turn pink around the edges.
Using tongs, flip them over and sear for another minute, or until the shrimp are just cooked through and curled.
Put the shrimp on a platter and set aside until ready to use.
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Buns to toast:
Set the pan on medium heat after wiping it clean. Put the softened butter on the hot dog buns’ exterior edges. Toast the rolls in the pan for 2-3 minutes on each side, or until golden and crispy. Place on a serving platter.
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Construct the shrimp rolls as follows:
Fill each toasted sandwich with 2 butter lettuce leaves and top with 1/4 of the seared shrimp. Drizzle with the lemony chive mayo and top with crispy shallots and saved chives.
Serve hot, with plenty of napkins.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 772 | calories |
| 48g | Fat |
| 50g | carbohydrates |
| 35g | protein |
