Rock-Shrimp Roll
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup kosher salt, plus more for seasoning
- 1½pounds peeled raw rock shrimp
- ½of 1 small white onion, finely minced
- 1small celery rib from inner core, finely minced
- 5tablespoons mayonnaise (Hellmann’s or Best Foods only!)
- Freshly ground black pepper
- 2large, bushy branches of dill, stems removed, feathery leaves chopped
- ½of 1 lemon
- 4tablespoons unsalted butter, at room temperature
- 4hot dog buns, preferably potato
- 2large hard-boiled eggs, peeled then sliced into thin rounds using an egg slicer
- 1small red or green Belgian endive, cut crosswise into thin coins
Nutritional analysis per serving (4 servings)
588 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 42 grams protein; 1123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stockpot, bring 2½ quarts of water to a rolling boil, and add the ½ cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
- Step 2
Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef’s knife until shrimp is cut into medium, bite-size pieces.
- Step 3
Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
- Step 4
Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
- Step 5
To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.
Private Notes
Comments
I hope that anyone who loves this kind of mayonnaise-y shrimp sandwich as much as I do, will have the chance to eat one somewhere in Scandinavia, hopefully Gothenburg but even Stockholm, at the edge of the water with a view of sailboats in the sunshine with a very cold, blond beer
I would use the dill stems, the celery tops, 12 whole peppercorns and a green onion plus one of those lonely ugly carrots drifting around the bottom of your crisper drawer to 2quarts of water to make a “court bouillon” to add flavour and sparkle to those bland shrimp. Squeeze a half of a lemon into the CB while it is simmering for at least a half hour before you add the raw shrimp. Then after you’ve poached your shrimp, Cool the CB and use it to make a nice seafood soup or chowder.
Radicchio is red endive. 2 names for the same thing.
To anyone who’s wondering: Yes, you can use regular frozen shrimp, and no, you don’t need the egg and endive. I’m sure those additions are lovely, but even without them this shrimp roll is divine.
I'm a Northerner, but after living in Maryland for 20 years, I've been converted from Hellman's to Dukes mayo. Dukes is less sweet.
Steamed the shrimp for 5 minutes in steamer with water and Old Bay Seasonings - faster, less heat, more flavor!
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