Spicy Shrimp Roll Recipe - The Washington Post
This simple shrimp salad is a play on the lobster roll. The creamy chilled shrimp mixture tucked inside a grilled buttered bun offers that same delicious contrast in flavors, temperatures and textures. The shrimp salad is good on lettuce and with crackers, too. This recipe produces a salad with a spicy kick, so if you want a milder version, consider reducing the horseradish, cayenne and/or hot sauce.
The shrimp salad can be refrigerated in an airtight container for up to 3 days.
The salad tastes best if refrigerated for at least 30 minutes before serving.
From recipes editor Ann Maloney.
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Ingredients
measuring cupServings: 6
- 2 celery stalks, finely chopped
- 1/4 cup mayonnaise, or more as desired
- 3 tablespoons fresh lemon juice, or more to taste
- 2 tablespoons horseradish
- 1/4 teaspoon kosher salt, or more to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- A few dashes of hot sauce (optional)
- 1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)
- 1 cup frozen corn, defrosted (optional)
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 2 tablespoons unsalted butter, or more as needed, room temperature
- 6 split-top hot dog buns
- Lemon wedges, for serving
Directions
Step 1
In a large bowl, combine the celery, mayonnaise, lemon juice, horseradish, salt, cayenne and hot sauce, if using, and stir well.
Step 2
Add the shrimp, corn, if using, and parsley and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings, if desired.
Step 3
When ready to serve, warm a large skillet over medium heat. Spread some butter on the insides of the buns. Gently press the buns, buttered side down, into pan and cook until golden, about 2 minutes. Then, close the bun and butter and toast the outside, if desired, about 2 minutes. Fill with the shrimp salad, garnish with the additional parsley, if desired, and serve with lemon wedges.
Step 4
NOTE: To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of generously salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, 2 to 3 minutes. Test a shrimp to see that it is done and opaque throughout, then drain. Cooking time may vary with the size of the shrimp.
Step 5
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Nutritional Facts
Per serving
Calories
297
Fat
13 g
Saturated Fat
3 g
Carbohydrates
24 g
Sodium
943 mg
Cholesterol
180 mg
Protein
20 g
Fiber
1 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From recipes editor Ann Maloney.
Tested by Ann Maloney.
Published June 15, 2020
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