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Shrimp-Cocktail Roll

This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.

  • Yield: Makes 1
Shrimp-Cocktail Roll

Source: Everyday Food, June 2010


  • 12 to 15 small shrimp, peeled and deveined
  • Hotdog bun
  • Bibb or Boston lettuce leaves
  • 2 tablespoons ketchup
  • Horseradish
  • Celery, chopped


  1. Bring a small saucepan of water
    to a boil; reduce to a simmer
    and cook shrimp until
    opaque throughout. Drain and
    let cool. Line a lightly toasted
    hotdog bun with Bibb or Boston
    lettuce leaves; place shrimp
    on lettuce. Mix together ketchup with horseradish
    and chopped celery to
    taste; spoon cocktail sauce
    over shrimp.


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