Shrimp Roll by Ina Garten
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lemon, cut into quarters
- 2 tablespoons salt
- 1⁄2 teaspoon salt
- 2 lbs large shrimp, shell on
- 1 cup mayonnaise
- 1⁄2 teaspoon Dijon mustard
- 1 tablespoon white wine or 1 tablespoon white wine vinegar
- 1⁄2 teaspoon fresh ground pepper
- 3 tablespoons minced fresh dill
- 1⁄2 cup minced red onion
- 1 1⁄2 cups minced celery (8 stalks)
- 8 hot dog buns, preferably split on top, grilled, toasted
directions
- In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
- In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
- Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.
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RECIPE SUBMITTED BY
<p>I love Recipezaar! The recipes and people have helped me create dishes I would never have done by myself. I finally have gotten the knack of bread (which I love) because of this site. I am on the go workaholic who loves cooking and serving good fresh food to my family. Brought up with Italian food. Inspired by my grandmother who I should have paid more attention to while she was cooking and baking. Mother is a very good cook and a little sneaky. Liver, rabbit, duck, tripe, lamb and meat family would get on hunting trips was served often. Can't really do that with my family as they don't like these different dishes as I do and have protested. Family from Chieti & Naples Italy. My pet peeve is overcooking pasta. I like it al dente everytime and never add sugar to my tomato sauce. My motto is I would rather have a little of a good , natural thing than a lot of no-fat low-fat stuff.</p>