El Capitan Shrimp Rolls

AuthorLinda

My husband and I grew up on the east coast and have vivid summer memories of eating lobster rolls on the Maine coast as kids. We were pretty excited when we were able to replicate these rolls using spot prawns that we catch near our cabin on Prince of Wales Island to replace the lobster. Toasting the rolls in butter to golden brown and filling the buns to overflowing will help replicate this dish.

Save
Yields1 Serving
 2 cups Shrimp
 2 tbsp Mayonnaise
 1 Stalk Celery Finely Chopped
 1 dash Lemon
 4 Hot Dog Buns
 2 tbsp Butter
 4 Lettuce leafs
 1 dash Paprika on top of each roll
1

Mix shrimp, with mayonnaise, diced celery, and a squeeze of lemon. Toast hot dog buns on both sides, in skillet with melted butter until golden brown. Put a lettuce leaf in each bun and fill to top with shrimp mixture. Shake a little paprika on top of each bun. Serve with a tossed green salad or soup. Enjoy!

Ingredients

 2 cups Shrimp
 2 tbsp Mayonnaise
 1 Stalk Celery Finely Chopped
 1 dash Lemon
 4 Hot Dog Buns
 2 tbsp Butter
 4 Lettuce leafs
 1 dash Paprika on top of each roll

Directions

1

Mix shrimp, with mayonnaise, diced celery, and a squeeze of lemon. Toast hot dog buns on both sides, in skillet with melted butter until golden brown. Put a lettuce leaf in each bun and fill to top with shrimp mixture. Shake a little paprika on top of each bun. Serve with a tossed green salad or soup. Enjoy!

El Capitan Shrimp Rolls