Shrimp Rolls

Why settle for the usual when you can have this Shrimp Roll with a twist? We’re talking creamy avocado, succulent shrimp, and a soft steamed bun – seafood heaven! #ShrimpRoll.  Our Shrimp Roll adds a unique twist to the New England classic by incorporating avocado and steaming the buns, offering an extra creamy, tender bite.

When it comes to seafood sandwiches, the Shrimp Roll is a beloved staple in New England cuisine, and it’s easy to see why. Think of it as the more accessible cousin of the famed Lobster Roll: a creamy, tender shrimp salad packed into a warm, buttery bun. It’s a simple yet satisfying sandwich that brings together fresh shrimp, crisp celery, zesty lemon juice, and a touch of mayonnaise for that perfect creamy finish. Each bite offers a mix of textures – the juicy shrimp, the slight crunch of the celery, and the toasted bun, making this roll a summertime favourite for seafood lovers.

The origins of the Shrimp Roll can be traced back to its predecessor, the Lobster Roll, which became popular in the late 19th and early 20th centuries in the coastal regions of New England. Lobster, being abundant and relatively affordable back then, was the star ingredient of this sandwich. However, as lobster prices rose over time, chefs and home cooks started experimenting with more budget-friendly seafood options, leading to the creation of the Shrimp Roll. With shrimp offering a similar texture and flavour to lobster (especially the larger varieties), the Shrimp Roll quickly gained popularity as a tasty and economical alternative.

Now, if you love the classic Lobster Roll as much as I do, you’ll understand the appeal of recreating that experience with shrimp. But in my version, I wanted to add something a little different – something that could elevate the texture and flavour even more. Enter avocado, not just avocado but Haas avocado! Inspired by the Shrimp and Avocado Sushi Roll, I decided to add creamy slices of avocado to my Shrimp Roll for an added layer of richness. The buttery texture of avocado perfectly complements the tender shrimp, giving this sandwich a delightful twist. It adds a little extra creaminess that pairs beautifully with the fresh, briny flavour of shrimp.

For this recipe, I like to use large shrimp, as their firm, meaty texture resembles lobster, making the experience even more indulgent. If you’ve ever had a seafood roll and thought it tasted suspiciously like a mix of lobster and shrimp, you might have been right – it’s a common trick to cut costs, especially with larger Argentinian shrimp that have a similar richness and bite. But for this recipe, I’m sticking to shrimp all the way and going big with the large variety!

Another tweak to this classic recipe is how I prepare the shrimp. Instead of boiling them, I steam the shrimp to lock in their natural flavour and juices, which can sometimes be lost in boiling water. This method also keeps the shrimp tender and avoids overcooking, ensuring that every bite is succulent.

Lastly, let’s talk buns. Instead of the usual buttered and grilled split-top bun, I went for something softer and more delicate. I steam my buns – much like the classic hotdog stands in the U.S. – to give them a soft, pillowy texture. The steamed bun adds a subtle moistness that contrasts nicely with the creamy shrimp and avocado filling. The result is a fusion of East and West that takes the humble Shrimp Roll to a whole new level.

So, if you’re looking for a twist on the traditional Shrimp Roll, this recipe is a must-try. Whether you’re in the mood for a refreshing summer sandwich or simply want to impress your guests with something unique, this Shrimp Roll with avocado and steamed buns is sure to become a new favourite. Plus, it’s a perfect way to enjoy the flavours of New England seafood without breaking the bank!

Shrimp Rolls

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• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 5 minutes
• Total Time: 25 mins
• Category: Main Course
• Cuisine: American

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Description

Our Shrimp Roll adds a unique twist to the New England classic by incorporating avocado and steaming the buns, offering an extra creamy, tender bite.

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Ingredients

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• 750 g large shrimp, peeled and deveined
• 1 large Haas avocado, cubed
• 1 rib celery, finely minced
• 1 small white onion, finely minced
• 2 stalks spring onions, finely minced
• 1/2 cup tbsp mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp caster sugar
• 2 tbsp Dijon mustard
• salt, to taste
• freshly ground black pepper, to taste
• 6 hot dog buns
• paprika, to garnish

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Instructions

1. In a steamer, bring 1 litre of water to a boil and season with 1 tablespoon of salt. Once boiling, steam the shrimp for about 3 to 5 minutes, until they turn bright pink and are cooked through.
2. Remove the shrimp from the steamer and immediately place them into an ice water bath to stop the cooking process. After cooling, use a slotted spoon to transfer the shrimp to a cutting board, patting them dry with paper towels.
3. Chop the shrimp into bite-sized pieces.
4. In a large bowl, combine the chopped shrimp, avocado cubes, minced celery, spring onions and onion. Add mayonnaise, lemon juice, Dijon mustard, caster sugar, salt, and freshly ground black pepper. Stir until everything is well-mixed.
5. Steam the hot dog buns for about a minute, just enough to warm them and make them soft.
6. Fill each steamed bun with the shrimp mixture. Garnish with a sprinkle of paprika on top.
7. Serve the shrimp rolls immediately.

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