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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
If you like lobster rolls, consider switching up the seafood with shrimp!
A lobster roll is a delicacy native to New England that features a mayo-based mixture of fresh lobster meat, veggies and herbs and spices served in a hot dog-style bun. They’re delicious and extremely easy to make at home, but let’s face it, lobster can be expensive. By subbing for shrimp, you’re saving a couple of bucks, but the result is every bit as delicious.
Heinen’s Seafood Department is committed to sourcing the freshest and highest quality fish and shellfish from around the globe. Fresh seafood arrives to their stores with as little time out of the water as possible, and the seafood in their freezers is frozen almost instantly to preserve freshness. You’ll be hard-pressed to find a fresher catch in the Midwest.
This recipe features Heinen’s fresh shrimp. It always develops the perfect pink color and snap when cooked, but if you have a bag of Heinen’s frozen preservative-free shrimp on-hand, simply let is defrost and it will work just the same.
Mixed with the same ingredients as a traditional lobster roll and loaded into Heinen’s split top brioche buns in heaping spoonfuls, this dish may be less expensive than the average lobster roll, but the taste says otherwise.
- Cook time:
- 5min
- Prep time:
- 10min
- Total time:
- 15min
- Servings:
- 2-4
Ingredients
- 1 ½ lemons
- 2 tsp. salt
- 2 Heinen’s bay leaves
- 1 lb. Heinen’s fresh 16/20 shrimp, peeled and deveined
- ¼ cup mayonnaise
- 2 celery ribs, small diced
- 2 green onions, thinly sliced
- 2 tsp. fresh dill, minced
- 1 tsp. apple cider vinegar
- 4 Heinen’s brioche split top hot dog buns
- 2 Tbsp. Heinen’s unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Squeeze the juice of 1 lemon into a medium-size pot boiling water along with the salt and bay leaves. Add the remains for the lemons as well.
- Add the shrimp and cook for 3-4 minutes, or until firm and pink.
- Drain the shrimp and immediately place them in a bowl of ice water to chill. Once cool, drain the shrimp and roughly chop them. Set aside.
- In a large bowl, add the mayonnaise, celery, onions, dill, juice of ½ lemon, vinegar, cooked and chopped shrimp, salt and pepper. Mix until combined. Place the mixture in the refrigerator until ready to serve.
- Place the buns on a sheet tray and evenly brush the tops and sides with the melted butter. Transfer the tray to the middle rack under the broiler on high heat 3-4 minutes, or until browned and toasted.
- Evenly distribute the shrimp mixture between the toasted buns and serve.
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