Shrimp Rolls


  • 1¼ pound medium shrimp, peeled, deveined
  • Kosher salt
  • 1 large celery stalk, peeled, finely chopped
  • 3 scallions, thinly sliced
  • ¼ cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoon Kelchner's Horseradish
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon paprika
  • Freshly ground black pepper
  • 4 hot dog buns, preferably potato, split
  • 2 tablespoons unsalted butter, room temperature


1. Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes.

2. Drain; rinse with cold water until cool.

3. Pat dry and chop into bite-size pieces.

4. Whisk together celery, scallions, mayonnaise, dill, lemon juice, Kelchner's Horseradish, vinegar, and paprika; season with salt and pepper.

5. Fold in shrimp.

6. Meanwhile, heat broiler.

7. Toast buns on rimmed baking sheet until golden brown, about 3 minutes.

8. Spread butter on each toasted bun and fill with shrimp salad.

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