Louisiana Shrimp Roll
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • Water
  • 2 tablespoons table salt
  • 2 fresh lemons, halved
  • 2 pounds small, raw peeled Louisiana shrimp
  • ½ cup mayonnaise
  • 1 cup finely diced celery
  • ½ cup finely diced green bell pepper
  • 4 tablespoons diced green onion tops
  • 4 tablespoons chopped cilantro
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh mint leaves
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt
  • 4 buns
  • 4 large fresh lettuce leaves
Instructions
  1. In a large pot half filled with water over high heat, add the salt. Squeeze the lemon halves into the water. Bring to a boil and add the shrimp. Stir the shrimp and let return to a boil. Turn off the heat and let sit for 3 minutes. Test one of the larger shrimp for doneness. If fully cooked, drain the shrimp and rinse under cold water to stop the cooking. Move the shrimp to a covered container and refrigerate.
  2. In a large mixing bowl, add the mayonnaise. Add the celery, bell pepper, green onion tops, cilantro, thyme, and mint. Stir to combine. Add the cayenne, black pepper, and lemon juice. Stir to combine. Add salt to taste.
  3. Add the shrimp to the mixture and stir to combine thoroughly. Taste again and adjust any ingredient to your desired taste and texture. Cover and refrigerate for at least 30 minutes or longer.
  4. For serving, line the four buns with a lettuce leaf and pile on a generous portion of the shrimp salad. Serve cold with chilled white wine or a pitcher of iced tea.
Notes
Try not to improvise with the measurements in this list of ingredients — follow closely and taste before you add. If your shrimp are larger than bite-size, feel free to cut them into smaller pieces. Use a good quality mayonnaise or better yet, make your own. I would not attempt this sandwich on typical po'boy French bread since the dense bread could overwhelm the lightness of the dish. I use a soft, fresh hoagie-type roll, but a quality hot dog bun will work fine. An optional idea for this shrimp mixture is to serve it stuffed in a cold Creole tomato.
Recipe by Acadiana Table at https://acadianatable.com/2014/07/07/louisiana-shrimp-roll/