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