I love lobster rolls. But today, I’m thinking about a New England Style Shrimp Roll using shrimp instead of lobster. On the spur of the moment, it’s much easier for me to find shrimp than to track down some lobster. And since it’s a perfect day to enjoy a light spritzy drink with seafood, let’s do some shrimp!

The question becomes what version will I make; Maine or Connecticut style?

Maine-style Roll

The Main-style roll is mayonnaise-based and the lobster/shrimp mixture is typically served cold. Add some minced celery and some lemon and herbs to the mayo. Combine and place the bite-sized pieces of shrimp and the mayo mix into that New England style split-top bun and you are good to go.

Connecticut-style Roll

The Connecticut-style roll is all about the butter! Slowly poach that shrimp in butter. Add some sliced green onion or chives, and serve warm on one of the buttered and toasted buns. So good!

You will not be disappointed with whichever style you try. The texture of the shrimp and the crunch from the toasted and buttered bun just make the perfect combination. All that being said, today I am going to do a combination of both. I am going to poach my shrimp and then combine them with a mayo-lemon-herb mixture. You will love this recipe!

What is a New England Split-top Bun?

No matter how you make your New England Style shrimp roll, you will want to use a New England Split-top bun. These buns are perfect when buttered and toasted. Being on the West Coast, it is not easy to find a split-top bun. If you can’t get ahold of this type of roll, try taking a little slice off of each side of a Hot Dog bun so that you can still butter the bun like it is supposed to be done. It’s not perfect, but we do what we have to do.

Let me know in your comments which style you prefer and as always, thanks for Spending Time in My Kitchen!

If you are looking for some additional choices as far as sandwiches, check out some of my other recipes here, here, here!

Thinking About a New England Shrimp Roll!

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb 1 Large shrimp, cut into bite-size pieces (I used a 12 Ct / lb)
4 Tbl 4 Butter
Mayo Mixture
1 1 Celery stalk; minced (Use tender inside stalk with leaves)
1/4 Cup 1/4 Mayonnaise
3 Tbl 3 Chives / green onions (save some for garnish)
1/2 1/2 Lemon – juice and the zest
Salt and pepper to taste
New England Style Buns
4 4 Split-Top Buns / Hot Dog buns

Directions

Prepare the Buns
Melt 1 tablespoon of butter in a heavy-bottomed 12-inch skillet over medium-low heat. Swirl to coat pan. Add 2 buns with one cut side down. Toast the buns by pressing down gently and moving them around the pan until golden brown on the first side. Remove from pan, add another tablespoon of butter if needed, and toast the second side. Repeat with the second batch of buns. Keep a good watch on your bread. It does not take long for them to burn if not paying attention. Set aside.
Prepare the Shrimp Mixture
Zest your lemon and set it aside. Juice your lemon and set it aside.
Chop your celery ribs into small dice. Make sure you use the tender leaves that are on the inside of your celery stalk.
Add all the Mayo Mixture into a bowl. Use chives, green onions, or both. I like the combination. Save some to garnish when serving. Set aside.
Add butter into a small saucepot. Set heat on the stove to low.
Gently cook (poach) the shrimp in the butter over low heat until all the shrimp have lost their translucency and are nice and pink. It should only take about 5 minutes. Add a pinch of salt and pepper. Do not overcook.
Take the shrimp off the heat and let the shrimp cool down for 3 minutes.
Add cooked shrimp to the Mayo Mixture; stir and combine. Salt and pepper to taste.
Take your toasted bun and fill it up with your Shrimp / Mayo Mixture. Top off with your green onion/chive garnish. Time to dive in and enjoy!!

Notes

I did not mention anything about adding your favorite hot sauce. But if you are so inclined, don’t hesitate to add some into your shrimp/mayo mixture. It’s not typically included in a basic lobster/shrimp roll, but who the heck cares! Add your own touches to this recipe!