Summer is almost over, but that doesn’t mean we have to be happy about it. Make a batch of my tasty shrimp rolls and forget that school has started for the year and that the relaxing days of summer are in the rear view mirror.
Being a New England, small fishing town girl by birth gives me a great appreciation for all things seafood . These shrimp rolls are delicious and not too difficult to make. I hope you enjoy them as much as my family.
Shrimp Rolls
2 tbsp. mayo
2 tbsp. plain unsweetened coconut yogurt
¼ cup celery, chopped
3 tbsp. green onion, chopped
1 tsp. lemon zest
¼ tsp. kosher salt
¼ tsp. black pepper
1 pound cooked shrimp, coarsely chopped
1 ½ tbsp. dairy-free margarine, softened
4 gluten-free hot dog buns, split top
- In a mixing bowl stir together mayo, yogurt, onion, celery, lemon zest, salt and pepper
- Add in shrimp and mix gently to combine
- Heat non-stick pan over medium heat
- Spread dairy-free margarine over cut sides of buns
- Cook buns in pan until toasted, 1-2 minutes per side
- Fill with shrimp mixture
Shrimp Roll
New English style Shrimp Roll by sloCooking is a must make for the summer.
Ingredients
- 2 tbsp. mayo
- 2 tbsp. plain unsweetened coconut yogurt
- 1/4 cup celery, chopped
- 3 tbsp. green onion, chopped
- 1 tsp. lemon zest
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 pound cooked shrimp, coarsely chopped
- 1 1/2 tbsp. dairy-free margarine, softened
- 4 each hotdog buns, split top
Instructions
- In a mixing bowl stir together mayo, yogurt, onion, celery, lemon zest, salt and pepper
- Add in shrimp and mix gently to combine
- Heat non-stick pan over medium heat
- Spread dairy-free margarine over cut sides of buns
- Cook gluten-free buns in pan until toasted, 1-2 minutes per side
- Fill with shrimp mixture