Lobster rolls are the sandwich ambassadors of summer, but at $30+ a pop, they’re not an economically sustainable habit for me. There’s nothing wrong with treating yourself every once in a while, but I’d like to suggest a change that’s easier to make, tastes great, and keeps the cost down so you can keep that A/C running for another month. Instead of a lobster roll, embrace the summer shrimp roll.
PERFECT Summer Recipe! Who Needs Lobster When These Shrimp Rolls Are This Good!
Personally, I like shrimp rolls because they are an extremely quick lunch to make. I made two sandwiches (using the recipe below) in under 10 minutes because I thawed the shrimp overnight. Besides being easy to make (especially if you buy pre-cooked, frozen shrimp), you can make about a dozen sandwiches for about $10. That’s a whole tray of bougie rolls and the cheapest summer party you’ll ever throw.
As with lobster rolls, the key to a good version is to keep your dressing simple and minimal. Lobster roll fans fall into two camps: the butter-only or mayo party. All things being equal, I prefer a light mayo dressing for shrimp rolls. You can always try this with melted butter if that’s more your thing.
As I mentioned earlier, pre-cooked, frozen shrimp is your best ally. They’ve already been cleaned, cooked, and the tails have been removed. If you have them, thaw a batch according to the directions on the package. I bought a bag of medium-sized shrimp from Trader Joe’s. I put about a cup of shrimp in a container and let it thaw in the refrigerator overnight. The next day, I rinsed the shrimp and patted them dry with a paper towel. If you have raw shrimp, blanch them in boiling water until they’re cooked through, or you can even pan-fry them with herbs for another flavor option.
