Grilled & Chilled Shrimp Rolls
Description
Shellfish rolls are a quintessential staple of New England summers. There’s the ever-popular lobster roll, of course, but crab and shrimp rolls have their places, too. All three are delicious, but shrimp is the most affordable, accessible option—especially when cooking for a crowd. I always have a bag (or two) of shrimp in the freezer so that these rolls can be made on a whim.
Ingredients
- 2 pound 16/20 shrimp, tails removed, peeled, and deveined
- 1 1/2 tablespoon extra-virgin olive oil
- 1 1/2 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest (from about 1 large lemon)
- 3 tablespoon lemon juice (from about 1 large lemon)
- 1 bunch scallions (about 5 to 8), light and white green parts, thinly sliced
- 1 small celery stalk, finely chopped
- 1/4 cup celery leaves, roughly chopped
- 6 new england–style top-split hot dog buns
- 3 tablespoon unsalted butter, at room temperature
- 1 tablespoon finely chopped chives, plus more for serving
- flaky sea salt, to serve
Directions
- Prepare a gas or charcoal grill for high heat. If using a charcoal grill, arrange the hot coals in an even layer. Let the grates heat for at least 5 minutes before grilling. If using a gas grill, set all burners to high heat.
- On a large rimmed baking sheet, pat the shrimp dry with paper towels. Drizzle the olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper over the shrimp and toss until well coated.
- Before getting started, make sure to clean the grill grates. Place the shrimp on the grill and cook for 1 to 2 minutes, until the shrimp turn pink on one side. Use tongs to flip the shrimp over and continue cooking for 1 to 2 minutes, until the shrimp is fully pink and opaque. Transfer the grilled shrimp to a clean cutting board and let cool to the touch. Cut the shrimp into ½-inch pieces.
- In a medium bowl, add the mayonnaise, lemon zest and juice, scallions, celery stalk and leaves, ½ teaspoon of salt, and ¼ teaspoon of pepper, and stir to combine. Add the chopped shrimp and stir until well coated. Cover the bowl and transfer to the refrigerator to chill for at least 1 hour, or up to 24.
- Spread ½ tablespoon of butter on each bun. Heat a large skillet over medium heat. Open the buns up and toast them in the skillet until golden brown on both sides. Alternatively, place the buns on a grill over medium high heat until golden brown.
- Add roughly ½ cup of the shrimp mixture to each toasted bun. Sprinkle each bun with chives and flaky sea salt and serve immediately.
