Creamy shrimp rolls

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Yield and Timing

Serves: 4 large rolls or 6 smaller rolls
Prep time: 25 minutes
Cook time: 10 minutes
Chill time: 20 to 40 minutes (recommended)
Total time: About 1 hour

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Ingredients

For the Shrimp

• 1½ pounds large shrimp (16–20 count)
• 1 tablespoon kosher salt (for cooking water)
• 1 lemon, halved
• 1 bay leaf (optional but recommended)
• 1 teaspoon whole black peppercorns

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For the Creamy Dressing

• ½ cup heavy cream
• ⅓ cup full-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, finely grated
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon white pepper (or black pepper)
• ¼ teaspoon paprika
• 1 teaspoon sugar (optional, to balance acidity)

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For Texture and Freshness

• 2 tablespoons finely diced celery
• 2 tablespoons finely sliced chives
• 1 tablespoon finely minced shallot
• 1 tablespoon chopped fresh dill (optional but excellent)

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For the Rolls

• 4 to 6 split-top brioche or New England–style hot dog buns
• 3 tablespoons unsalted butter, softened

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Step 1: Prepare the Shrimp Properly

Shrimp texture is everything. Overcooked shrimp will ruin even the best sauce.

1. Peel and devein the shrimp, leaving the tails off.
2. Rinse briefly under cold water and pat completely dry.
3. Set aside in the refrigerator while you prepare the cooking liquid.

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Step 2: Cook the Shrimp Gently

This method keeps shrimp juicy and sweet.

1. Fill a large pot with water and add:
   • Kosher salt
   • Lemon halves (squeeze them into the water first, then drop them in)
   • Bay leaf
   • Peppercorns
2. Bring to a rolling boil.
3. Add shrimp and immediately reduce heat to medium.
4. Cook for 2 to 3 minutes, just until shrimp turn opaque and curl slightly.
5. Drain immediately and transfer shrimp to an ice bath for 2 minutes.
6. Drain again and pat dry thoroughly.

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Step 3: Chop the Shrimp

Texture matters more than uniformity.

• Cut shrimp into large, bite-sized chunks.
• Avoid mincing; you want distinct pieces.
• Place chopped shrimp in a large mixing bowl.

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Step 4: Build the Creamy Dressing

This dressing should be rich but balanced, never heavy or greasy.

1. In a separate bowl, whisk together:
   • Heavy cream
   • Mayonnaise
   • Dijon mustard
   • Lemon juice and zest
   • Grated garlic
   • Salt, pepper, paprika, and sugar
2. Taste and adjust:
   • Add salt if flat
   • Add lemon if dull
   • Add sugar only if too sharp

The dressing should coat a spoon smoothly and taste slightly brighter than you think necessary.

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Step 5: Combine Shrimp and Dressing

1. Pour dressing over shrimp.
2. Add celery, chives, shallot, and dill.
3. Fold gently with a spatula until evenly coated.
4. Cover and refrigerate for at least 20 minutes.

Chilling allows the flavors to meld and the cream to thicken naturally.

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Step 6: Toast the Rolls

The roll should be buttery and crisp on the outside, soft inside.

1. Spread butter on the outer sides of each bun.
2. Heat a skillet over medium heat.
3. Toast buns cut-side down until golden brown.
4. Remove and keep warm.

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Step 7: Assemble the Rolls

1. Open each toasted roll gently.
2. Spoon a generous amount of creamy shrimp mixture into each bun.
3. Do not compress the filling; let it sit naturally.
4. Optional finishing touches:
   • Light sprinkle of chives
   • Tiny squeeze of lemon
   • Crack of fresh black pepper

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Serving Suggestions

• Serve immediately while rolls are warm and filling is cool.
• Best paired with:
  • Kettle chips
  • Simple green salad
  • Pickles or slaw for contrast