Shrimp Roll

• servings: 6 servings
• total time: 30 minutes

Ingredients

1 1/2 pound medium or small shrimp, peeled and deveined*

2 ribs celery

2 green onions

2 tablespoons finely chopped chives or dill

5 tablespoons mayonnaise

1 tablespoon lemon juice

1 1/2 tablespoons Dijon mustard

1/2 teaspoon Old Bay (optional)

1/2 teaspoon kosher salt

Fresh ground black pepper

6 to 8 split top hot dog buns

2 tablespoons butter (or coconut oil or vegan butter for dairy free)

Directions

Boil the shrimp

Boil 2 quarts of water, seasoned with 1/2 teaspoon kosher salt. Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into an ice water bath to stop the cooking.

Chop the shrimp

Remove the shrimp from the ice bath with a slotted spoon. Pat the shrimp dry with a few paper towels as you place them onto the cutting board. Then chop the shrimp into bite-sized pieces.

Make the filling

Finely mince the celery and thinly slice the green onions. Finely chop the chives. Stir together the chopped shrimp with the celery, green onion, chives, mayonnaise, lemon juice, Dijon mustard, Old Bay, kosher salt, and fresh ground black pepper.

Toast the buns

Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 seconds on the other side.

Serve

Place the shrimp filling into the buns and serve. Leftover filling keeps for up to 3 days in the refrigerator.

Nutrition

• Calories: 315
• Total Fat: 12.3 g
• Saturated Fat: 3.4 g
• Trans Fat: 0 g
• Cholesterol: 148.1 mg
• Sodium: 489.2 mg
• Total Carbohydrate: 26.2 g
• Dietary Fiber: 3.9 g
• Total Sugars: 3.8 g
• Protein: 24.3 g