If someone asked me what dishes absolutely define summer, lobster rolls would be at the very top of that list, if not, the top. Well, today we aren’t making lobster rolls (sorry! you can use lobster meat in this recipe, though!) but we are finding a way to use our good, reliable friend shrimp in the place of our very expensive friend, lobster.
This recipe is extremely easy. It’s actually inspired by an even easier family recipe that my grandmother, who grew up in Maine, introduced to my family back in the day. The original recipe is lobster meat tossed in Hellmans mayo (my grandmother specifically chose Hellmans because some other mayos are sweeter) and then put onto a hamburger roll and cooked in a skillet in a bath of butter, similar to the way you would cook a grilled cheese. That’s it. That’s the recipe. I grew up eating these every summer and would throw back up to 3-4 in one sitting. They are just THAT GOOD. Considering my family has Maine roots, you may be surprised that these are kind of a fusion between Connecticut and Maine style lobster rolls. I’m not surprised at all because they’re taking the best of bothh worlds and hot damn, it shows!!!!
My goal with this recipe was to get this same level of deliciousness, but with shrimp meat instead. It’s rare I will go out and buy lobster meat, and our NYC grocery store (cough Food Cellar, cough) is outrageously expensive. On the other hand, we always have frozen shrimp in the house because its pretty affordable for a large quantity. When cooked properly, shrimp can have a similar level of tenderness and butteriness as a lobster tail. Of course, we aren’t getting the claw meat and that cherished knuckle meat, but I promise these sandwiches will taste so good that you won’t even notice.
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