Lemon Miso Shrimp Rolls
A riff on the traditional New England lobster roll, this prep-easy shrimp roll makes the iconic coastal summertime tradition accessible just about anywhere! And just wait until you bite into the succulent meat that has been bathed in lemony, miso and sesame mayo -- it will take you on a trip right to summertime umami heaven! (I can nearly hear the waves....) Add this to your repertoire for summertime entertaining -- it's a brilliant alternative to standard BBQ fare.
Equipment
- large sauce pan/pot
- microplane or rasp
Ingredients
- 2 pounds 16/20 shrimp cleaned and deveined
- ¼ cup Old Bay seasoning optional
- ¾ cup mayonnaise
- 2 tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 celery rib finely chopped, about ½ cup
- ¼ cup loosely packed chopped celery leaves
- 5 scallions white and light green parts, thinly sliced
- Zest and juice of one large lemon
- 6 split-top style hot dog buns
- butter room temperature
- salt and pepper to taste
- lemon wedges for serving
Instructions
- Bring a pot of salted water to a boil. Add Old Bay if using. Add shrimp into the pot and cook for 3-4 minutes, until opaque.
- Immediately drain shrimp and run under cold water to stop cooking. Cut shrimp into thirds and reserve.
- Preheat broiler or grill.
- In a medium bowl, whisk together the mayonnaise, miso and sesame oil.
- Add celery, scallions, celery leaves, lemon zest and lemon juice and mix to combine. Fold in reserved cooked shrimp and season with salt and pepper to taste.
- Open up hotdog buns like a book and spread generously with butter. Arrange on a baking sheet and place under the broiler for a minute or two until lightly browned. Or grill cut side down until toasted.
- Fill the buns with the shrimp mixture and serve with lemon.