Shrimp Rolls

Oxmoor House
4 servings


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1 quart water
2 teaspoons salt
1/2 pound medium uncooked shrimp
1 cup shredded Bibb lettuce
1/4 cup chopped celery
1/4 cup chopped cucumber
1 tablespoon chopped fresh parsley
1 teaspoon minced onion
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
4 large hard rolls
1 tablespoon butter or margarine, softened
Fresh parsley sprigs


Combine water and 2 teaspoons salt in a large saucepan. Cover and bring to a boil. Add shrimp; cook, uncovered, 3 minutes. (Do not boil.) Drain; rinse in cold water. Peel and devein shrimp; set aside 4 shrimp. Chop remaining shrimp.

Combine chopped shrimp, lettuce, celery, cucumber, chopped parsley, onion, mayonnaise, 1/4 teaspoon salt, and pepper in a medium mixing bowl; stir well to blend. Cover with plastic wrap, and chill.

To serve, spread partially split hard rolls with softened butter. Fill each roll with one-fourth of chilled shrimp mixture. Transfer shrimp rolls to a serving platter, and garnish with reserved shrimp and parsley sprigs.

Created date

February 2010