Name: Old Bay Shrimp Rolls
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the crispy shallots -; 2 cups thinly sliced shallots (from 3-4 large shallots) -; 1 1/4 cup vegetable or canola oil -; 1/4 teaspoon kosher salt, divided -; For the lemony chive mayo -; 1/2 cup mayonnaise -; 2 tablespoons lemon juice -; 2 tablespoons minced chives, plus more for garnish -; 1 teaspoon grated garlic -; 1/4 teaspoon cracked black pepper -; 1/2 teaspoon kosher salt -; For the shrimp rolls -; 1 pound large (26/30 count) shrimp, peeled, deveined, and tails removed -; 1 tablespoon olive oil -; 1 tablespoon Old Bay seasoning -; 2 tablespoons softened, unsalted butter -; 4 top-split (or “New England-style”) hot dog buns -; 1 head of butter or Bibb lettuce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Old Bay Shrimp Rolls

1. For the crispy shallots -

2. 2 cups thinly sliced shallots (from 3-4 large shallots) -

3. 1 1/4 cup vegetable or canola oil -

4. 1/4 teaspoon kosher salt, divided -

5. For the lemony chive mayo -

6. 1/2 cup mayonnaise -

7. 2 tablespoons lemon juice -

8. 2 tablespoons minced chives, plus more for garnish -

9. 1 teaspoon grated garlic -

10. 1/4 teaspoon cracked black pepper -

11. 1/2 teaspoon kosher salt -

12. For the shrimp rolls -

13. 1 pound large (26/30 count) shrimp, peeled, deveined, and tails removed -

14. 1 tablespoon olive oil -

15. 1 tablespoon Old Bay seasoning -

16. 2 tablespoons softened, unsalted butter -

17. 4 top-split (or “New England-style”) hot dog buns -

18. 1 head of butter or Bibb lettuce -

How to cook deliciously - Old Bay Shrimp Rolls

1. Stage

Fry the crispy shallots: Line a plate with paper towels before you begin frying the shallots. Add the thinly sliced shallots and oil to a small saucepan and place over medium heat. Bring the shallots and oil to a boil, then reduce heat to medium-low. Let the oil simmer for 15-20 minutes, stirring every 2-3 minutes, or until the bubbling fades and the shallots begin to turn a pale golden color.

2. Stage

Drain the shallots: Once the shallots start to brown, stir constantly for about 1 minute or until they’re uniformly golden. Use a slotted spoon to remove them onto a paper towel-lined plate and spread them out evenly. Sprinkle with kosher salt and set aside.

3. Stage

Make the lemony chive mayo: In a small bowl, whisk together the mayonnaise, lemon juice, chives, garlic, black pepper, and kosher salt until smooth. Reserve until ready to assemble the shrimp rolls.

4. Stage

Season the shrimp: Pat the shrimp completely dry with paper towels and add to a large mixing bowl. Drizzle with olive oil and sprinkle with the Old Bay seasoning. Use your hands or a spoon to make sure each shrimp is evenly coated.

5. Stage

Sear the shrimp: Place a large nonstick skillet over high heat. When hot, add the seasoned shrimp in one even layer, without any additional oil. Sear the shrimp for 1 minute, or until they’ve begun to turn pink at the edges. Use tongs to turn them and sear the second side for another minute, or until the shrimp are just cooked through and curled. Remove the shrimp to a plate and reserve until ready to assemble.

6. Stage

Toast the buns: Wipe out the skillet and place over medium heat. Spread the softened butter on the outside edges of the top-split hot dog buns. Place the buns in the skillet and toast for 2-3 minutes on each side, or until golden brown and crisp. Remove to a serving platter.

7. Stage

Assemble the shrimp rolls: Line the inside of each toasted bun with 2 leaves of butter lettuce and top each with 1/4 of the seared shrimp. Drizzle with the lemony chive mayo, and sprinkle generously with the crispy shallots and reserved chives. Serve warm, with plenty of napkins. Did you love the recipe? Leave us stars below!