Shrimp Roll Recipe (New England-Style)
Description
The best Shrimp Roll Recipe begins by gently poaching the shrimp in a flavorful liquid called a “court bouillon”, a combination of water, acid, and aromatics. The chilled shrimp is then tossed in a creamy, elegant dressing with loads of herbs and a little unctuous tang thanks to a hint of sour cream. Finally, soft brioche hot dog buns are toasted in butter until golden brown, soft, and warm. The combination of the chilled creamy shrimp salad and the warm, buttery roll is hard to beat.
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Ingredients
Court-Bouillon Poaching Liquid
- ½ cup dry white wine
- 2 fresh or dried bay leaves
- 2 sprigs thyme
- Kosher salt and black pepper
- 1 ½ lemons
Shrimp Roll
- 1 pound large 21/25 or 16/20 shell-on wild American shrimp
- ½ cup mayonnaise
- 2 tablespoons sour cream or whole milk Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped chives plus more for garnish
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped tarragon
- ½ cup thinly sliced celery
- ¼ cup minced red onion soaked in cold water for 10 minutes then drained
- 1 tablespoon unsalted butter
- 4 split-top brioche hot dog buns
Instructions
Make the Court-Bouillon Poaching Liquid:
- Combine 2 quarts water, ½ cup white wine, 2 bay leaves, 2 sprigs thyme, and 1 tablespoon salt in a large pot. Squeeze juice of 1 lemon (about ¼ cup) into pot and add spent lemon halves. Bring to a simmer over medium heat.
- Meanwhile, fill a large bowl with ice and ladle 1 cup of court bouillon into it.
- When water has reached a simmer, reduce heat to medium-low to a very gentle bubble. Add 1 pound shrimp and poach just until cooked through, 2–3 minutes. Transfer immediately to prepared ice bath. Once completely cool, peel shrimp and devein if necessary. Cut each shrimp into 3–4 bite-sized pieces. You should have about 2 cups of prepared shrimp.
Make the Shrimp Roll:
- In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1 tablespoon chives, 1 tablespoon dill, 1 tablespoon tarragon and 1 teaspoon salt. Fold in prepared shrimp, ½ sliced celery and ¼ cup minced (and soaked) red onion. Season to taste with freshly ground black pepper. Cover and chill mixture until ready to serve. *
- When ready to serve, melt butter in a skillet over medium heat. Toast buns split-side-down until golden brown and warmed through.
- Using a slotted spoon, scoop ½ cup of shrimp salad mixture onto each roll. Garnish with black pepper, sea salt, and more chives. Serve immediately.
Equipment
Notes
* If you're using a mayonnaise that's fairly thin and loose (like avocado oil mayo) you will need to refrigerate the shrimp salad mixture for at least 30 minutes prior to serving. This will help firm it up and will keep the salad from making the bun soggy.
*You can use frozen shrimp, just defrost and thaw in the fridge overnight before cooking and continuing on with the recipe.
Storage & Make Ahead Tips:
Prep the dressing up to 1 day ahead of time and store it in a glass airtight container in the refrigerator.
You can also poach the shrimp up to 2 days ahead of time. Peel and dice the poached shrimp them store in a glass airtight container in the refrigerator.
The salad itself can be made up to 1 day ahead of time, but we do know recommend prepping it any further in advance. Store the salad in a glass airtight container in the refrigerator.
This recipe was developed for Zestful Kitchen by professional recipe developer, Jenni Lata.
Nutrition
Serving: 1shrimp rollCalories: 406kcalCarbohydrates: 25gProtein: 32gFat: 21gSaturated Fat: 8gCholesterol: 277mgSodium: 681mgFiber: 1gSugar: 6g
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