Shrimp Rolls

Recipe By Tessa Arias
  |  
July 9th, 2009

The rolls are very easy to make and assemble and require no real cooking, unless you count toasting the rolls as cooking.

Yield: 4 rolls

This week’s pick for Craving Ellie in my Belly was chosen by MacDuff over at Lonely Sidecar. These are technically lobster rolls but you can substitute shrimp which is what I did because I like shrimp and it was on sale! The rolls are very easy to make and assemble and require no real cooking, unless you count toasting the rolls as cooking. I hate celery, HATE it, so I only used scallions. The rolls ended up being creamy, filling, but a little bland. I didn’t have any appropriate seasoning to add to make them more flavorful so I just loaded up on the salt and pepper. If I ever make them again I’ll definitely try adding some more flavor. Some other Craving Ellie members suggested using curry powder or old bay seasoning, which I think would definitely create the flavor element the rolls are lacking.

How to make
Shrimp Rolls

Yield: 4 rolls
The rolls are very easy to make and assemble and require no real cooking, unless you count toasting the rolls as cooking.

Ingredients

  • 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
  • 3 tablespoons mayonnaise
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped scallion greens (about 1 scallion)
  • 1 tablespoon fresh lemon juice
  • 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
  • Salt and freshly ground black pepper
  • 4 whole-wheat hot dog buns
  • 1 tablespoon extra-virgin olive oil

Directions

  1. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  2. In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Recipe Notes

Recipe by Ellie Krieger
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    thenotsoskinnykitchen — July 10, 2009 at 4:51 am

    Nice picture ๐Ÿ™‚ My mom, who is apparently a fan of shrimp salads and the like, recommended fresh tarragon to amp up the flavor a bit. So, if you decide to try it again, now you have a few options.

    And I just noticed your Twitter feed on the side of your page – I'm a bit of a Vonnegut fan myself ๐Ÿ™‚

  2. #
    Tessa — July 10, 2009 at 6:20 am

    Liz- Thanks! Hm tarragon, that's a good idea. I don't use tarragon often but I could see that amping up the flavor. Oh really!? I'm reading Breakfast of Champions right now, loving the drawings on practically every page hahah. We might just have to start a Craving Vonnegut in my Brain group ๐Ÿ˜‰

  3. #
    sara — July 10, 2009 at 4:03 pm

    Your roll looks fab, so creamy. I was also at a bit of a loss on what else to add flavor wise, I went with some celery salt. I think Old Bay would have been good though too.

  4. #
    Aggie — July 10, 2009 at 5:14 pm

    These look great! Will have to try them soon since I missed this week. I think Old Bay would be perfect with them!

  5. #
    Leslie — July 11, 2009 at 8:31 pm

    Yours looks so much better than mine turned out! So fresh and creamy!

  6. #
    Tessa — July 11, 2009 at 9:56 pm

    Sara- Thank you!
    Aggie- Yeah I think Old Bay is the consensus on the best choice of flavoring!
    Leslie- Thank you! Maybe the shrimp didn't absorb as much of the creamy-ness as your chicken did.

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