Fresh seafood, decadent brioche and a few other very simple ingredients will make you the hostess with the mostess all summer long. If you’re hosting a gathering and are not looking to spend a small fortune at the fish market on lobster, this is a delectable solution that still incorporates a crustacean delicacy. Give your guests something just as delicious (and impressive!) while allotting that big lobster roll budget to a nice bottle of wine for the hardworking hostess, you deserve it. Furthermore, it has to be said that some guests are just not lobster-worthy; if they are a plus one that doesn’t use a coaster, it’s shrimp for you! Delicious, divine shrimp salad served in a pillowy bun.
I first started making this a couple of summers ago in Hilton Head when we had leftover steamed shrimp from the night before. It was fresh from the Bluffton Oyster Co. (a must if you want seafood to prepare while in HHI!) and was calling our names for lunch after a sunny morning on the beach. Any good beach house will have Old Bay seasoning, you just need a few other items and voilà, shrimp rolls!
- Brioche buns (demi baguettes, kaiser or hot dog buns will do too! The bread world is your oyster)
- 1 pound cooked shrimp (fresh is fabulous but if you need to use the store-bought frozen kind, it will be just as good)
- 1/2 cup mayonnaise
- 2 tablespoons of fresh dill
- 1/4 cup finely chopped red onion
- 3 or 4 celery stalks, chopped
- a few dashes of Old Bay seasoning to taste
- Lemon juice to taste
Chop the shrimp into bite size pieces, place in a bowl. Add in the mayonnaise, onion, celery and dill until well coated. Add a couple squeezes of lemon and some generous dashes of Old Bay to taste, mix again. Cover and let this sit, refrigerated, for at least an hour. Scoop it into six carb-laden vessels and serve with good old-fashioned potato chips and a chilled glass of rosé for ultimate enjoyment.