Monday, July 23, 2012

Bun Bust

One of my favorite things to get while dining out casually when I lived on the East Coast was Shrimp or Lobster Rolls.  I didn't live in Maine so the quality of lobster was never really the star of the show.  My favorite part was the New England Style hot dog bun with the split top.  When I saw this shrimp salad roll in the latest edition of Cooking Light I was so excited to see it served on that type of bun.  I had my hopes set high that I would be able to find that specific delivery method here in the south.  I searched several supermarkets in my area all to no avail.  But I shouldn't have been surprised, because I think the reason I love those buns so much is because I had never seen them while living in New Orleans and they were a novelty to me.  I would have been thrilled to have been able to serve these on the perfectly grilled split top bun to stay authentic, but I had to make a regular old hot dog bun do.  And by time I took my first bite I had forgotten my ingredient substitution because the shrimp salad was so yummy that it didn't matter.

Shrimp Salad Rolls
Adapted from Cooking Light August 2012



  • 1 tablespoon butter
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper 
  • 4 (1 1/2-ounce) hot dog buns
  • 8 Boston lettuce leaves


1. Preheat broiler to high.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; season with salt and pepper to taste (not the salt and pepper called out in the ingredient list, that is for later); sauté 4 minutes or until done.

Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp.

Combine mayonnaise, and next 6 ingredients (through cayenne pepper) in a large bowl.

Add Shrimp to the mayonnaise mixture,

and mix to combine.

3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Spray with Pam.  Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.

Click Here for My Adapted Printable Recipe


Woody said...

loved this dish. it would be great to eat while watching Auburn or the Saints play football.

Ann Van Gyseghem (aka Tantan) said...

In Belgium, this is made with what you guys call brown or sand shrimp (Crangon crangon) - makes it just a tad tastier!

Dining Alone said...

That looks amazing! I have had this on the classic bun as well and they are delicious. Have a wonderful weekend!