Rock-Shrimp Roll
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Sarah
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
Vivian Cruise
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.
Sharon
Radicchio is red endive. 2 names for the same thing.
A Gray
Dan, dear, I am not a dogmatist, but rather a purist where mayonnaise is concerned. May I suggest that everyone give Duke’s mayonnaise a try? No self-respecting Southerner would dream of using anything else, particularly in a shrimp salad, or a crabcake, or most particularly, a tomato sandwich.
Pamela
As depicted, the egg slices are alternated with slices of radicchio, not endive.
Prakash Nadkarni
Why the endorsement of Hellman's or Best Foods mayonnaise? Making home-made mayo with a blender isn't exactly rocket science, and adding your preferred condiments - garlic, freshly ground mustard seed or grated horseradish, citrus zest, or even sugar+bouillon/MSG if you're into Kewpie-type mayo - yields a far more flavorful and interesting product with only a modest investment of time.
BB
This recipe calls specifically for the red Belgian endive, not radicchio. There are two colors of Belgian endive: whitish green, and the other white tinged with dark red. They are long and skinny, and individual leaves look like long narrow canoes. Radicchio looks like a small round red and white Boston lettuce, whose individual leaves look more like little bowls.
SUE
Would any shrimp work? Can't see why not?
Sarah Saffron
Obviously, the author wants the flavors of the commercial mayo, not the endorsement.
Cindy
Raddichio is red endive.
Lilikoi
Look again. That's red BELGIAN endive, not regular endive (escarole).
Anne
Come on folks, Duke’s Mayo is so much tastier than Hellman’s. Try it!
Veej
This is almost identical to one of my standbys, with just a few changes: Add a little finely chopped green bell pepper for crunch and to accent the sweetness of the shrimp (or cut the saltiness if they're briny). Mix mayo with a tiny bit of Dijon mustard and pepper before blending with other ingredients. The prominence of fresh dill in this recipe reminds me of the delicious and ever-present Smørrebrød in Denmark.
WW
We had this for dinner tonight and it's a perfect summer supper. The toasted potato rolls and the endive slices, egg, and dill bring it all together. Delicious. And beautiful. The endive slices look like little flowers.
Lindy
That is red Belgian endive, not radicchio, as several people have noted. Ms. Hamilton knows what she is talking about, and is not confused! Radicchio, in any event, does not cut crosswise into “coins”, folks.
Ginny
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.
Kathy O
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.
Robin
Steamed the shrimp for 5 minutes in steamer with water and Old Bay Seasonings - faster, less heat, more flavor!
Beatepdx
This is a keeper and was the perfect dinner on a warm night
Beth
These were a huge hit in our house. I love shrimp rolls and the addition of the hard boiled egg was perfect! I did everything per the recipe except I pan-fried the shrimp 2-3 min per side in a little olive oil butter instead of boiling because I was in a hurry (turned out great).
Skotbaie
This is an absolute winner. I will definitely make this again, and again, and again.
Teija
One can also add in a heap of chopped gravlax. And to make it feel a bit lighter, use Philadelphia instead of mayo.
sarahz
Had a way to much boiled shrimp left over from shrimp cocktails, and decided to try this, worked really well, used what I had on hand, no endive or radicchio, layered chopped romaine under the shrimp for crunch, husband wasn’t interested in the presentation, so I chopped the egg and added it to the mix, added yellow bell pepper, mustard, sprinkled a few sliced green onions on the top with the dill... easy, and love things that use up stuff in the frig.. will make again..
Deborah VC
Perfect summer meal. Used already cooked shrimp (all I could find), and brioche rolls. No fresh dill so used dried. Served with Melissa Clark’s chilled cucumber soup (Greek yogurt/kefir mix), garnished with avocado, and fresh corn on the cob. Delicious meal.
John
The bun pictured looks like the classic "New England" style, which has a vertical slice rather than a side slice. If you are careful, you can open them up without tearing them in 2 and toast the inner surfaces. Be gentle.
Elizabeth Armstrong
Trevino radicchio is shaped more like endive than what I would call, for lack of a better term, ‘regular round’ endive—but the treviso radicchio available in here in Akron, Ohio, is not the same as the red endive sold at the neighborhood Waitrose i sometimes patronized in Edinburgh, Scotland. That said, treviso might be a good sub here.
Darren
This roll is amazing!!! We used a different kind of Shrimp though the name escapes me. This is absolutely amazing especially paired with a natural white wine. I had mine outside on a nice sunny day with a glass of white wine and it turned out sooooo amazing.
Amanda
Excellent fast weeknight dinner. To get on the table even quicker, mashed up some avocado instead of hard-boiling eggs. So much flavor with simple ingredients, plus barely any mayo (and sorry yes Hellman's is king). Never had rock shrimp before but they do indeed have a different flavor and texture than regular shrimp. So so good.
FrankW`
I couldn’t find rock shrimp and used 16/20 white shrimp. I also could not find decent looking endive. I also used the Hellman’s in place of the butter which I also use for a better result in my grill cheese sandwich’s. The egg is necessary. The overall flavor was refreshing and satisfying. A perfect balance in the sauce between the mayo and extras. Gabrielle does it again. This is a five star sandwich for me, I had two and didn’t regret it.
Sybil
I love a good lobster roll in the summer— this recipe has converted me to shrimp rolls. I made as the recipe directed. Super delicious. The egg may be a bit unnecessary but the endive makes it awesome.
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