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Shrimp Rolls

  • Author: Ann Maloney

Notes

This quick and easy recipe is the perfect dish to make with the leftovers from a backyard shrimp boil.

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ABOUT THE DISH

When I started dating my now husband, he brought me down to Cut Off for a visit. He and his father and brother were going out on the first day of shrimp season to bring in a haul. He told me that there was nothing like opening-day, fresh-from-the-Gulf shrimp. I wasn’t sure I would be able to tell the difference, but as soon as they got back to the house, the guys boiled a big batch of shrimp and we dug into them immediately. The difference was amazing. The shrimp were perfect, so sweet and tender. I was, from then on, a believer.

 

I took easy access to fresh-from-the-Gulf Louisiana seafood for granted. When I moved from New Orleans to Washington, D.C., I quickly realized how fortunate I was to be able to get excellent quality shrimp whenever I wanted it. It’s one of the things I miss most — after family and friends.

RECIPE

Ingredients

  • Author: Ann Maloney
    •

    Ingredients

    • 1–1/2 lb. shrimp, boiled, peeled and deveined
    • 4 celery stalks, finely chopped
    • 3 Tbsp. fresh lemon juice
    • 2 Tbsp. chopped fresh parsley
    • 1/2 cup corn, scraped from the cob (about 2 cobs)
    • 4 whole water chestnuts, rough chopped (optional)
    • 2–3 Tbsp. mayonnaise, or more as desired
    • Freshly ground black pepper
    • Hot sauce (optional)
    • 6 split-top hot dog buns
    • 2 Tbsp. unsalted butter, room temperature
    • Kosher salt

    Instructions

    1. Buy spicy boiled shrimp and corn or boil your own.
    2. Rough chop boiled shrimp. Scape corn from the cob.
    3. Mix celery, lemon juice, parsley, water chestnuts and 2 Tbsp mayonnaise in a medium bowl; season with salt and pepper. Stir in shrimp and corn. Add hot sauce and more mayonnaise, if desired.
    4. Heat large skillet over medium heat. Spread inside of buns with butter. Gently press into pan and heat until golden, about 2 minutes. If desired, close the bun and toast the exterior as well.
    5. Fill toasted bun with shrimp mixture and serve.
      If the shrimp and corn are not from a spicy shrimp boil, spice this up with a 1/4 tsp. of cayenne, 2 Tbsp. of horseradish and/or more hot sauce.

    “When I started dating my now husband, he brought me down to Cut Off for a visit. He and his father and brother were going out on the first day of shrimp season to bring in a haul. He told me that there was nothing like opening-day, fresh-from-the-Gulf shrimp. I wasn’t sure I would be able to tell the difference, but as soon as they got back to the house, the guys boiled a big batch of shrimp and we dug into them immediately. The difference was amazing. The shrimp were perfect, so sweet and tender. I was, from then on, a believer.

    I took easy access to fresh-from-the-Gulf Louisiana seafood for granted. When I moved from New Orleans to Washington, D.C., I quickly realized how fortunate I was to be able to get excellent quality shrimp whenever I wanted it. It’s one of the things I miss most — after family and friends.”
    – Ann Maloney

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