Shrimp Rolls

Less expensive than lobster rolls but just as delicious, our Shrimp Rolls are brimming with sweet extra-large shrimp and coated in a truly delicious green goddess dressing.

Course Main Course

Cuisine American

Keyword shrimp rolls, green goddess, shrimp salad

Prep Time 10

Cook Time 15

Total Time 30

Servings rolls

Calories 311kcal

Author Nicole

Cost $40

Equipment

1 Food processor

Ingredients

2 lbs 8-12 count shrimp peeled and deveined
1 1/4 tsp salt, divided
1/4 tsp black pepper
2 tbsp butter
1/4 cup light mayo
1/3 cup plain greek yogurt
1/2 cup loosely packed parsley
1/4 cup fresh tarragon
1/4 cup roughly chopped chives
1 garlic clove
1 large lemon, juiced
1 tsp worcertershire sauce
1/2 cup finely diced celery
2 green onion, sliced
6 top split brioche hot dog buns (we love these) but any softer split top bun will work great.

Instructions

Pat the shrimp dry with paper towels. Sprinkle the shrimp with 3/4 teaspoon salt and black pepper on both sides.
Heat a large skillet to a medium heat. When the pan is hot, add the butter. Add the shrimp, making sure to not overcrowd the pan, if needed work in two batches. Let the shrimp sear until bright pink and starting to turn white up the sides, about 2 minutes. Flip and sear on the other side, another minute. They are done cooking when both sides are bright pink, curled into a C and not opaque on the sides. If using smaller shrimp, the time will be less. Remove the shrimp from the pan and let them cool to room temperature.
While the shrimp cook, chop the celery and green onion.
While the shrimp cool, make the dressing. Add the mayo, greek yogurt, parsley, tarragon, chives, garlic, lemon juice, Worcestershire sauce and remaining 1/2 teaspoon salt to a mini or full size food processor. Blend until smooth. Season to taste with salt and pepper.
You can leave the shrimp whole (I think it's prettier) or chop them into bite-sized pieces. If you are chopping them, do this once they have come to room temperature. Add the whole or chopped shrimp to a large bowl. Add the celery and green onion to the bowl. Pour the dressing on top. Toss everything together until the shrimp are coated. Season with salt and pepper.
Spoon the shrimp into rolls. Enjoy!

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