Shrimp salad for New England style rolls is a classic dish that features a flavorful combination of succulent shrimp, crisp vegetables, and zesty seasonings all mixed together with a creamy dressing and served on a buttery toasted roll. The dish originated in the coastal region of New England and is known for its fresh, light, and summery flavors. The juicy shrimp pairs perfectly with the crunchy texture of the vegetables, making it a refreshing and satisfying meal. Whether enjoyed as a lunch, dinner, or snack, shrimp salad for New England style rolls is a delicious and easy-to-make option for seafood lovers.
Originating in the coastal region of New England, this classic dish has been a go-to for seafood lovers for generations. And it’s not hard to see why – with its succulent shrimp, crunchy vegetables, and zesty seasonings, shrimp rolls are a perfect combination of fresh and flavorful.
Shrimp Salad for New England Style Rolls
Ingredients
- 1 pound shrimp, peeled and deveined save the shells for poaching liquid
- 1/2 cup Mayo
- 1/2 cup diced celery save end pieces for poaching liquid
- 1 tbsp fresh chives save end pieces for poaching liquid
- 1/4 cup diced green onion white parts only save the green parts for poaching liquid
- 1/4 cup Chopped fresh dill save the stems for poaching liquid
- 2 cloves garlic minced plus two smashed for poaching liquid
- zest from one lemon
- 1 tbsp fresh squeezed lemon juice save the lemon for poaching liquid
- 1 tbsp white wine vinegar plus 1 tbsp for poaching liquid
- 1 tbsp dijon mustard plus 1 tbsp for poaching liquid
- 1/2 tsp paprika plus 1/2 tsp for poaching liquid
- 1/4 tsp kosher salt plus 1 tbsp for poaching liquid
- 1/4 tsp freshly ground pepper plus 1 tbsp for poaching liquid
Buns
- 6 Brioche buns or hot dog buns
- 2 tbsp butter
Instructions
Poaching the shrimp
- You can make this with already-cooked shrimp and skip this step but I promise it will not be as flavorful.
- Add all the ingredients for poaching liquid to a pot of water and bring to a boil. Boil for a good 5 minutes to let the flavors develop.
- Working with a strainer dip a strainer full of shrimp into the boiling water and poach the shrimp for about 2 minutes
- Remove from the poaching liquid and place in a single layer onto a tray and place in the refrigerator to cool. I do this instead of adding the shrimp to ice water to chill as I believe that washes off all the flavor we worked hard to incorporate.
Shrimp salad
- Mix all of the ingredients minus the. shrimp into a bowl and mix well.
- Taste to see if you need to add more salt or pepper.
- Once the shrimp cooled chop into bite-sized pieces and add to the dressing.
- Mix well and chill in the fridge for an hour or two. for best results.
Assembly
- Once you are ready to serve melt the butter in a pan and toast the tops and bottoms in the butter for about 2 minutes a side.
- Stuff the toasted buns with the shrimp salad and serve immediately
- You can also serve in lettuce cups, stuffed in tomatoes, as appetizers stuffed in phyllo cups, or for anything you need shrimp salad for.