shrimp roll

I love a shrimp roll, and turns out, so do my kids. They couldn’t be easier to make: For the amount you see in this picture, boil two pounds of fresh or frozen shrimp until pink/cooked through, cut in half/thirds (depending on size of shrimp), let cool. Toss with a dollop of mayo (doesn’t take much), a squeeze of lemon, lime, or any vinegar, a sprinkle of salt, turn of pepper, and finely chopped celery. I’ve also done these with a combo of mayo and olive oil. Toast up the buns (I buttered mine lightly because they were a past prime), serve with any side vegetable dish or salad. Delicious.


You Might Also Like

Winter Vegetable Soup
Marshmallows the French Way
Stock Upgrade

Comments (2)


  1. Posted by: Kristin

    This looks so easy and good!

Leave a Reply

Yor email address will not be published.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.