Southern Shrimp Roll

For a delicious Southern take on the traditional Shrimp Roll, add a little heat with tabasco.
By / Photography By Jesse Brantman | July 20, 2016


In a medium sized pot add 2 quarts of water, bay leaf and 1 lemon cut in half and squeezed into the water. Bring the water to a simmer. Add in the shrimp and poach over medium heat until cooked through, about 2 minutes. Remove the shrimp and place in an ice water bath to stop them from cooking further. Drain shrimp and dice into small, bite size pieces. In a bowl add diced shrimp and the remaining ingredients. Mix until combined. 

To assemble, stuff each roll with a few leaves of lettuce and about 1/2 cup of the shrimp salad. Garnish with chives and serve with your favorite potato chips.  

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  • 1 pound medium sized shrimp, peeled and deveined
  • 1 lemon
  • 1 bay leaf
  • 3 tablespoons celery, small diced
  • 2 tablespoons fennel, small diced
  • 1 tablespoon shallot, small diced
  • 1/3 cup plus 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon tabasco
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon minced parsley
  • 1/4 teaspoon kosher salt
  • 6 soft rolls or hotdog buns
  • 1 head butterhead, romaine or bibb lettuce

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