I’ve been reading about lobster rolls and lobster roll rollouts for several weeks. No way will I chop and sauce up lobster for a sandwich. It’s lobster and drawn butter when lobster happens around here. But shrimp? That’s another matter. I made a dressing for the shrimp with a little kick of horseradish. On the side, I my my creamy, sweet and vinegary cole slaw.
1 lb medium shrimp, peeled and deveined
1 large celery stalk, peeled and chopped fine
3 green onions, sliced thin
1/4 C mayonnaise
1 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
1-1/2 tsp prepared horseradish
1 tsp red wine vinegar
1/4 tsp paprika
Two hoagie rolls
1 Tbsp unsalted butter
Boil shrimp in salted water until cooked through – about two minutes. Drain, rinse in cold water until cool. Pat dry and chop into bite-sized pieces.
Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar and paprika. Season with salt and pepper. Fold in shrimp.
Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden. spread butter on each bun and fill with shrimp salad.