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Shrimp Salad (Rolls)

By leaving the shrimp whole, it goes real well on a hot dog bun becoming something like a lobster roll, but with shrimp instead of the lobster. Also, you could easily cut them up into 3/8" chunks to turn this into a salad. If I did that though, I wouldn't spend the big buck to buy big shrimp, I'd buy whatever was on sale.

You can also serve these as an Hors d'Oeuvre, by serving on little bite-sized rolls. You want one or 2 bites per piece.

  • 1 Pound Fresh Shrimp, 21 - 30 count, heads off
  • 1/4 Large Onion, minced
  • 1/4 Large Green Bell Pepper, minced
  • 1/4 Large Red Bell Pepper, minced
  • 1 Stalk Celery, minced
  • 3 Tablespoons Mayonnaise
  • 3 Tablespoons Sour Cream
  • 1 Tablespoon Butt Kickin' Blacken, Seafood Blend
  • 1 Tablespoon Fresh Lemon Juice

1. Begin by boiling the shrimp. Get a large pot of water boiling, place the shrimp in and cook until they turn pink. It will only take 3 - 4 minutes total, and the water might not come back to a boil before you're ready to take out the shrimp. Remember, shrimp are done when they turn pink. If you over cook them they'll be real tough.

Take them out of the water with a slotted spoon or a spider, and place in ice water to stop the cooking process by cooling them down quickly. This can be done the day before you want to use them and stored in a plastic bag in the refrigerator.

2. Peel the shrimp after they've cooled

3. Place all of the other ingredients in a bowl and mix well, add the shrimp and you're done. You can serve it now, or keep it cold for serving later.

Shrimp Salad Rolls Picture