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Clean recipe · brianlagerstrom.com

Shrimp Roll

This shrimp roll tastes like something you’d pay $32 for in Maine, but it comes together in about 20 minutes and for a fraction of the cost of a traditional lobster roll.

Original recipe: brianlagerstrom.com

Yield:
4 servings
Prep:
15 min
Cook:
10 min
Total:
45 min
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Shrimp Roll

Ingredients

  1. 3000 g water
  2. 120 g coarse salt (I use Morton coarse kosher )
  3. 90 g granulated sugar
  4. 1 lemon (halved and juiced)
  5. 600 g raw 21/25 Argentine red shrimp (peeled and deveined)
  6. 120 g mayonnaise (I like Duke's brand)
  7. 20 g fresh chives (finely cut)
  8. 3 g salt
  9. 1 lemon (zested)
  10. 15 g lemon juice
  11. 4 brioche buns (split-top)
  12. 1 tbsp oil (for toasting buns)
  13. extra fresh chives (for topping)
  14. fresh cracked black pepper

Instructions

  1. Combine water, salt, sugar, and 1 halved lemon (squeeze the juice in first) in a large pot and bring it to a boil. The water should taste aggressively salty and a little sweet.
  2. Add shrimp, immediately turn off the heat, and let them cook in the hot water (190-195°F/90°C range) for 3 minutes.
  3. After 3 minutes, remove shrimp with a spider strainer and lay them on a paper-towel-lined sheet tray. Slide the tray into the fridge for about 20 minutes to cool.
  4. Pull the cooled shrimp then cut them into bite-sized pieces about the size of a peanut M& M, or slightly smaller. Once cut, dab them thoroughly with paper towel to soak up any moisture.
  5. In a bowl with the shrimp pieces, add in mayo, chives, lemon juice, and lemon zest and gently stir to combine. Give the shrimp a taste and season with additional salt and/or lemon juice if needed.
  6. Heat about 1 tablespoon / 15g of oil in a nonstick saute pan over medium heat. Toast the buns on the inside until they're nicely golden brown and a little crispy.
  7. To assemble the shrimp rolls, spread a little mayo on each toasted bun, then pile in the shrimp mixture. Top with more chives a crack or two of black pepper and serve right away while the buns are still warm and soft.