New This Month

Shrimp-Salad Rolls

Parker House rolls became famous in the late 19th century at Boston's Parker House hotel -- here they provide an airy, chewy bed for sweet and tangy shrimp salad your guests will love.

  • Servings: 6

Source: Martha Stewart Living, December/January 1998/1999


  • 1 pound small shrimp, peeled and deveined
  • 1 tablespoon unsalted butter
  • Salt
  • Freshly ground pepper
  • 3 tablespoons freshly squeezed lemon juice, plus more to taste
  • 3/4 cup mayonnaise
  • 1 scallion, finely chopped
  • 24 Parker House rolls
  • 1 small head Bibb lettuce, washed and trimmed


  1. Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.

  2. Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.

  3. Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.

Cook's Notes

Look for the smallest, sweetest shrimp available.


Be the first to comment!