Even though I’m not a huge lobster fan, but I do enjoy a nice lobster roll with a beer and a game and lobster rolls have been on the master list of Football Foodie posting ideas for at least two or three years now. The problem with lobster rolls is even if you love your snacks and you love your friends, unless you live in Maine or Alaska it’s pretty expensive to procure quality lobster for a few pals, much less a dozen hungry football fans. (Maybe if the Patriots were still in the Super Bowl and you and your friends are from New England and really wanted to splurge on lobster rolls so it felt authentic you could justify the cost BUT THEY’RE NOT SO HA HA HA HA YOU CAN HAVE PLEBEIAN SNACKS WITH THE REST OF US.)
Shrimp rolls on the other hand are a great snack that don’t take a lot of effort to make, nor will they break your tailgating budget. Lemon and herbs bring out the best in shrimp (as they do lobster), a bit of crunch from the celery, touch of heat from the cayenne, peppery arugula and buttery bread.
Super Bowl Recipe Month: Shrimp Rolls
You will need:1 pound cooked medium or small shrimp, deveined, tails and shells removed, chilled. (If using frozen precooked shrimp, thawed.)
1/2 cup diced celery
1/4 cup mayonnaise
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1-2 teaspoons minced chives
1 teaspoon lemon juice
1/4 teaspoon ground cayenne pepper
pinch of kosher salt and cracked black pepper
24 dinner rolls
3-4 tablespoons melted butter
1-2 cups arugula
Coarsely dice the cold shrimp and put into a large bowl with the diced celery. Mix in the mayonnaise, herbs, lemon juice and spices and stir until the shrimp and celery are well-coated. Cover and refrigerate for at least 1-2 hours, up to overnight.
When just about ready to make the shrimp rolls, preheat the oven to 325º. Cut a small v-shape into the top of each the dinner rolls, discarding the extra bread. (Or better yet, save them to make bread crumbs later. Or give them to the dog. Or save them to throw at unruly Super Bowl party guests.) Brush with melted butter and toast in the oven for 7-8 minutes.
Fill each toasted roll with a small bit of arugula and a few tablespoons of the shrimp salad. Serve immediately.
Serves 8-12 as a snack.
See? Super easy.