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Old Bay Shrimp Rolls
Old Bay Shrimp Rolls
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Summer shrimp rolls: warm, creamy, and bursting with zesty flavors, perfect for entertaining."
Ingredients:
  • For the crispy shallots
  • 2 cups thinly sliced shallots (from 3-4 large shallots)
  • 1 1/4 cup vegetable or canola oil
  • 1/4 teaspoon kosher salt, divided
  • For the lemony chive mayo
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons minced chives, plus more for garnish
  • 1 teaspoon grated garlic
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon kosher salt
  • For the shrimp rolls
  • 1 pound large (26/30 count) shrimp, peeled, deveined, and tails removed
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons softened, unsalted butter
  • 4 top-split (or “New England-style”) hot dog buns
  • 1 head of butter or Bibb lettuce
Instructions:
  • Prepare for frying: Before frying the shallots, place a plate lined with paper towels nearby. In a small saucepan over medium heat, combine thinly sliced shallots and oil. Bring to a boil, then reduce heat to medium-low. Simmer the shallots in oil for 15-20 minutes, stirring occasionally, until the shallots become pale golden and the bubbling subsides.
  • Once the shallots turn golden brown, stir constantly for about 1 minute. Use a slotted spoon to transfer them to a paper towel-lined plate, spread them out evenly, sprinkle with kosher salt, and set aside.
  • Prepare the zesty chive mayo: Combine mayonnaise, lemon juice, chives, garlic, black pepper, and kosher salt in a small bowl. Whisk until creamy. Set aside for assembling the shrimp rolls.
  • Prepare the shrimp: Thoroughly dry the shrimp with paper towels, then place them in a spacious bowl. Drizzle with olive oil and sprinkle with Old Bay seasoning, ensuring every shrimp is evenly coated by gently mixing with your hands or a spoon.
  • Heat a large nonstick skillet over high heat. Add the seasoned shrimp in a single layer without any oil. Sear for 1 minute until pink at the edges. Flip with tongs and sear the other side for 1 more minute until cooked through. Transfer shrimp to a plate and set aside.
  • Toast the buns: Heat a skillet over medium heat. Spread softened butter on the outside edges of the top-split hot dog buns. Toast the buns in the skillet for 2-3 minutes on each side until golden brown and crisp. Transfer to a serving platter.
  • Prepare the shrimp rolls by placing 2 leaves of butter lettuce inside each toasted bun and adding 1/4 of the seared shrimp to each. Drizzle with the lemony chive mayo, then sprinkle generously with crispy shallots and reserved chives. Serve warm with lots of napkins. If you enjoyed the dish, please consider leaving a rating!

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