There was a time that my local grocery store would have a tank full of live lobsters. I always thought it was so sad and a bit strange. There would be at least a dozen lobsters in there looking frozen in time. I thought it was strange that there would be so many in the tank, because, in my experience, no one bought fresh lobster from the grocery store. It was sad because, of course, we all knew their fate: dinner.
My kids loved looking at the lobsters when they were little. They would stand close to the tank and stare in wonderment because let’s face it, lobsters are strange looking. While I was busy crossing off my grocery list, the kids would name every lobster. That did it for me; we were never going to buy live lobsters, because if the lobsters had names, they were considered pets.
Thankfully, there wasn’t a shrimp tank at that grocery store because our family eats a lot of shrimp! I am proud to have partnered with Biltmore Wines to bring you this recipe idea for a creamy, seasoned shrimp roll sandwich that is simple, quick, and will leave you perfectly satisfied! So move over, lobster rolls; it’s time for shrimp rolls to take center stage!
What is a shrimp roll?
A shrimp roll sandwich is based on the well known New England Lobster Roll, which features fresh lobster piled high on a buttery, toasted bun. Shrimp is an accessible and less expensive option for this seafood lovers sandwich, plus it tastes just as good!
What pairs well with shrimp rolls?
You don’t need to serve much with these rolls. Keep it simple by serving up this BLT Salad or this Lemony Kale Salad. I also like to serve a fruit salad or refrigerator pickles on the side. Or you can skip all that and just serve a pile of kettle chips instead!
Make sure you serve a good bottle of wine alongside this summery shrimp roll! Pair Biltmore Wines’ Sauvignon Blanc with this sandwich. This wine tastes fresh and fruity and has a nice acidity. This sauvignon blanc also has just enough body to work with the seasoned mayonnaise, and although it’s dry and crisp, it doesn’t overpower the shrimp.
Another great option is the Biltmore Wines’ Riesling. This silky smooth wine contrasts nicely with the spiced shrimp mixture. The delicate sweetness and sharp acidity will not only contrast the boldness of the sandwich’s savory flavors but also cleanse the palate of the its richness.
If you are a lover of red wines, try the Biltmore Wines’ Cabernet Sauvignon and the Pinot Noir! Both red varieties have deep red flavors with hints of fruit, spice, and vanilla. Both wines will enhance the spice in the salad and tame the richness of these rolls.
Try This Shrimp Roll Recipe at Home
- 4 cups Water
- 1 pound Fresh Shrimp, Peeled and deveined
- 1/4 cup Mayonnaise
- 1/2 teaspoon Old Bay Seasoning
- 1/4 cup Celery, Finely chopped
- 1/4 cup English cucumber, Finely chopped
- 4 teaspoons Fresh Cilantro, Chopped
- 1 teaspoon Fresh Lemon Juice
- 2 Green Onions, Chopped
- pinch of Salt
- 4 Hot Dog Buns, Split top
- 5 teaspoons Butter, Melted
Step One: Bring 4 cups of water to a boil in a medium saucepan. Add shrimp and cook for two minutes. Drain and rinse shrimp with cold water. Remove any tails or shells and coarsely chop the shrimp; set aside.
Step Two: In a bowl, combine mayo, seasoning, celery, cucumber, cilantro, lemon juice, and onions. Season with salt to taste. Stir in shrimp.
Step Three: Brush the cut side of each bun with melted butter. Heat a large skillet over medium heat. Add rolls to pan, cut side down and heat until golden, about one minute. Divide the shrimp salad mixture between the toasted rolls.
Tanya Schroeder is the Cincinnati-based cook, baker, cocktail shaker, and picture taker behind Lemons for Lulu. As a self taught cook with an intense love of food, her hope is that Lemons for Lulu demonstrates that the recipes you grew up with can be remade simply and boldly with no-fuss ingredients and basic techniques that never compromise flavor.