Lobster and crab? In this economy? There’s always next summer… But dry your eyes, friends. These shrimp rolls can satisfy your craving without blowing your entire grocery budget. They have all the elements you’re looking for: buttery buns, fresh herbs and a creamy yet light New England–style dressing that has just the right amount of mayonnaise.
Kosher salt and freshly ground black pepper
1 pound peeled, deveined medium shrimp (fresh or frozen)
¼ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon Old Bay
2 small stalks celery, chopped
¼ cup fresh chopped dill
2 tablespoons butter
4 split-top rolls
Fresh chopped chives, for serving
1. Cook the Shrimp: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set aside. When the water is boiling, add the shrimp and cook until bright pink and fully opaque, about 3 minutes. Immediately transfer to the ice bath to cool.
2. Make the Dressing: In a large bowl, whisk together the mayonnaise, lemon juice, mustard and Old Bay. Season to taste with salt and pepper. Stir in the celery and dill.
3. When the shrimp is cool, remove it from the ice bath with a slotted spoon and pat dry. Chop the shrimp into bite size pieces, then add to the dressing. Stir to combine.
4. To serve, melt the butter in a large skillet over medium heat. Place the buns in the skillet cut side down and toast until golden, about 30 seconds. Flip and toast the other side until golden, about 30 seconds more. Transfer to a serving platter or individual plates, fill with the shrimp salad and top with chives.
Note: The shrimp salad can be made up to 1 day ahead and kept in the refrigerator.