Buttered Shrimp Roll on a Split-Top Bun

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Shellfish · pescatarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb shrimp, peeled and deveined
• 2 1/2 tbsp unsalted butter
• 2 split-top hot dog buns
• 1 lemon
• 1 stalk celery
• 2 tbsp chopped chives
• 1 tbsp mayonnaise
• 1/2 tsp Old Bay seasoning
• 1/4 tsp black pepper
• 2 leaves bibb lettuce

Method (tap to check — screen stays awake)

1. Bring a wide pan of well-salted water to a bare simmer, slide in the shrimp and poach 2 to 3 minutes, until they are pink, opaque through and just curled.
2. Drain and drop them into ice water for 2 minutes so they stop cooking, then pat dry and cut into bite-sized pieces.
3. Melt 3 tablespoons of the butter with the Old Bay, the juice of half the lemon and the black pepper, and let it cool for a minute.
4. Toss the shrimp with the warm butter, the finely diced celery, the chives and the mayonnaise, which is there only to hold it together.
5. Butter the flat sides of the buns with the remaining butter and griddle them over medium heat for about 2 minutes a side, until golden and crisp.
6. Line each bun with a lettuce leaf, pile in the shrimp and serve with the rest of the lemon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook