When most folks think of Massachusetts, or actually any of the New England states, generally a Lobster Roll comes to mind food wise. A perfectly buttered split top bun grilled to perfection on either side, loaded with juicy, lobster meat coated in just the right amount of mayonnaise and seasonings sandwiched in crisp lettuce. If you’ve ever had one, then you know how decadent and delicious they are. The perfect amount of crispness coming from the edges of the bun being grilled. The butteryness of the bun. The cold, tender and flavorful lobster meat. There is something just so perfectly balanced between all of them. But you also know, that lobster is not cheap. To buy lobster for yourself at home, especially right now in these difficult times, is not a splurge that a lot of us can make. Additionally, some of us may not have access to decent lobster depending on where we live. So that’s where I step in.
A shrimp roll can sub in for a lot of the similar components of a lobster roll at a lower price. While yes, lobster and shrimp do have a different taste if you are a shellfish connoisseur, they can still give the similar texture and mouth feel. And while true, shrimp are still a bit more costly then say chicken or ground meat, it’s still a far cry from that of lobster meat.
The price is generally where the difficulty comes in of making this dish. The sandwich itself is quite simple. Split top rolls can be found in most grocery stores right in the bread aisle. Grant it, a traditional hot dog bun can be used or another type of sandwich roll. But the split top bun allows for each side to be griddled appropriately while also being able to stand up tall and support the fillings of the sandwich.
Start off by poaching your shrimp in a Court Bouillon. If you aren’t familiar with a Court Bouillon, it’s a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It imparts flavor without overcooking it. And as I’ve mentioned before, cooking the shrimp with the shells on really locks in more flavor. So poach them until they are an even pink color and then cool them with the shells on too. Once they are completely cooled, peel and chop them.
Keep your onions and celery small when you cut that as well as you don’t want to be competing with the shrimp for flavor or with chewing.
Once you combine your shrimp, celery, onions, seasoning, mayonnaise and dijon together, allow it to chill for as long as you can. As stated before, the longer you allow mixtures similar to this to chill, the more flavor you are going to build as it marries together. Butter your buns and grill them on either side until golden brown. Then layer lettuce in there and top with your mixture.
Serve with French Fries, a side salad or any other side dish you enjoy! A light and delicious taste of summer and the seaside entering these chilly months.
New England Shrimp Rolls
Serves 4
- • 5 cups cold water
- 1 cup white wine
- 2 celery ribs
- 1 small onion
- 1 lemon
- 1 bay leaf
- 1 tsp whole peppercorns (white or black)
- 2 tsp kosher salt (or to taste)
- 1 sprig fresh parsley
- 1 pound 16-20 shrimp, raw with shells on
- 3/4 cup celery, diced small
- 1/2 cup onion, minced
- Salt and Pepper to taste
- 1 cup mayonnaise
- 1/2 cup dijon mustard
- 1/4 tsp hot sauce
- 4 split top buns
- 1/4 cup butter
- 8 pieces of a leafy lettuce
In a large pot, combine water, white wine, celery ribs, onion, lemon, bay leaf, whole peppercorns, salt and parsley into a pot and bring to a simmer. Lower down and add shrimp with shells on to pot. Cook until shrimp are completely pink. Remove and chill until completely cold.
Clean shrimp by removing shells, tails and devein back. Roughly chop shrimp or leave whole depending on size. Combine in medium bowl with celery, onions, seasonings, mayonnaise, mustard and hot sauce.
Chill mixture.
Take split top buns and butter each side. On a griddle or in a medium saute pan, grill sides until golden brown.
Place lettuce in golden brown buns and spoon shrimp mixture on top. Serve and enjoy!