Original video by @BrianLagerstrom — all credit to the creator.
Shrimp Rolls (New England Lobster Roll Swap)
Sweet poached shrimp folded with lemony chive mayo and piled into buttery toasted brioche buns. All the New England lobster roll flavor for a fraction of the price.
Ingredients
Poach
- 3000 gwater · about 3 quarts
- 120 gcoarse salt · about 2/3 cup
- 90 gsugar · about 1/2 cup
- 1lemon · halved and juiced
- 600 graw 21/25 Argentinian red shrimp · about 1.25-1.45 lbs; peeled and deveined
Dressing
- 120 gmayonnaise · about 1/2 cup
- 20 gchives · about 1/2 cup, finely cut
- 3 gsalt · about 1/2 tsp
- 1lemon · zested
- 15 glemon juice · about 1 tbsp
Assembly
- 4brioche hot dog buns
- 15 gneutral oil · about 1 tbsp, for toasting
- —mayonnaise · for spreading on the buns
- —chives · extra, for topping
- —black pepper
Steps
- 1
Combine the water, coarse salt, sugar, and the halved and juiced lemon in a large pot and bring to a boil.
- 2
Add the shrimp, turn off the heat, and let them cook for 3 minutes. Remove with a spider to a paper-towel-lined sheet tray and refrigerate 20 minutes to cool.
- 3
Cut the cooled shrimp into bite-sized pieces and pat dry. Gently fold in the mayonnaise, chives, salt, lemon zest, and lemon juice, then taste and adjust the salt and lemon.
- 4
Heat the neutral oil in a nonstick pan over medium and toast the buns on the inside until golden.
- 5
Spread a little mayonnaise on each bun, fill with the shrimp mixture, and top with more chives and black pepper.
Creator's notes
Brian pitches this as the faster, cheaper stand-in for a $40 lobster roll, using Argentinian red shrimp for their sweet, lobster-like flavor. Chill the shrimp fully before dressing, and taste the mix for salt and lemon before assembling. A more detailed write-up is on his blog at brianlagerstrom.com/recipes.
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