Swapping recipes. That’s some of the glue that binds my sister, Annie, and me. I’ll shoot off a late night text that says simply “THIS!” with a snapshot of a dish made for dinner that I urgently want her to try. A few days later she’ll email a recipe link from a magazine with the words, “WHAT ELSE?”, code for what else should I serve with this? And a few weeks ago, after she raved about the crab sandwiches her friend Katie fixed for a party, I pressed her for details with an intensity usually reserved for medical emergencies. She put Katie on the phone to walk me through every step as I took mental notes, knowing immediately that this was going to be good.
Shrimp Rolls Swap in for Lobster
When it came time for me to develop a new summer recipe a few days later, that crab sandwich popped into my head. It’s really akin to a lobster roll, that ubiquitous New England staple that seems to sustain the eastern seaboard during summer. Instead of using crab, as Katie’s recipe dictates (or lobster for that matter), I made my version using shrimp, since it’s cheaper and more readily available than other shellfish.
I did what I usually do with recipes that come my way: tinker to make it a little healthier. Seafood sandwiches can be notably high in saturated fat, thanks to an abundance of butter and mayonnaise. I kept both in check by using Sprouts brand light mayonnaise, lots of lemon juice, just enough butter to burnish the bun, and loads of added flavor and texture from celery, fennel, and fresh herbs.
Use Peeled and Deveined Shrimp
As for the star player, the recipe calls for shrimp that’s already cooked and peeled, which means less hands-on time. Buying it from Sprouts is an assurance to me that it’s from a source I can trust given the brand’s commitment to sustainable seafood
The result is a summery sandwich every bit as delicious as my sister (and Katie) promised it would be. And at just 281 calories and 3 grams of saturated fat each, you can enjoy these Shrimp Rolls all season long.
If you like these Shrimp Rolls, you might like:
Paprika-Spiced Shrimp and Corn
New England-Style Shrimp Rolls
If you’re a fan of the East Coast classic, the lobster roll, these shrimp rolls will be right up your alley, with greater convenience and a more affordable price tag. Chives, tarragon, and sriracha flavor the filling. Fresh fennel and celery add crunch. And it all comes in at just 281 calories and 3 grams of saturated fat each.
Ingredients
- 12 ounces medium cooked, peeled, deveined shrimp, defrosted (about 36 shrimp)
- ¼ cup Sprouts brand light mayonnaise
- 2 tablespoons lemon juice
- ½ cup diced celery
- ½ cup diced fennel
- 1 tablespoon minced fresh chives
- 2 teaspoons finely chopped fresh tarragon
- 1 teaspoon sriracha
- 4 hot dog buns, ideally whole grain
- 4 teaspoons salted butter
Instructions
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If the shrimp have the tail shells still attached, pull them off. Cut each shrimp crosswise into thirds. Put into a medium bowl.
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Add the mayonnaise, lemon juice, celery, fennel, chives, tarragon, and sriracha. Stir well.
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Set a large skillet over medium-high heat. Wedge open the hot dog buns and spread the insides with butter. Lay the buns, butter-side-down, in the pan and cook until lightly browned.
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Spoon the shrimp into the hog dog buns. Drizzle any dressing that remains in the bowl over the top. Serve immediately.
Recipe inspired by Katie Berry’s crab sandwiches
