Buttery Shrimp Rolls Recipe | Bon Appétit

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Step 1

Pour 12 cups water into a large pot. Cut 2 lemons in half and squeeze juice into pot through a sieve or your hand to catch the seeds; toss in spent lemon halves. Season water with kosher salt; bring to a boil.

Step 2

Remove pot from heat and add 1 lb. large shrimp, peeled, deveined. Let sit, uncovered, until shrimp are pink and cooked through, 1–2 minutes. Using a slotted spoon, transfer shrimp to a medium bowl of ice water. Drain shrimp. Coarsely chop, then place in a large bowl.

Step 3

Finely grate zest from remaining 1 lemon to yield 2 tsp., then cut lemon in half and squeeze out 1 Tbsp. juice. Reserve any remaining juice for another use.

Step 4

Heat 4 Tbsp. salted butter, cut into small pieces, and 1 garlic clove, finely grated, in a small microwave-proof bowl in a microwave until butter is melted, about 30 seconds. Pour half over shrimp and toss to coat. (Don’t worry if butter solidifies.) Add lemon zest and juice, 1 celery stalk, finely chopped, ⅓ cup ¾”-long pieces chives, ⅓ cup mayonnaise, and 2 tsp. Dijon mustard and toss to coat. Taste and season with salt if needed. Chill shrimp mixture while you toast the buns.

Step 5

Heat a dry large skillet, preferably cast iron, over medium. Brush insides of 6 hot dog buns, split, with remaining garlic butter. Working in batches, toast buns, cut side down, in pan until golden brown underneath, about 30 seconds per batch.

Step 6

Line insides of buns with 1 small head of butter lettuce, leaves separated, and fill with chilled shrimp mixture.



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