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Shrimp Rolls with Smoked Paprika Remoulade

Sweet, small rock shrimp shine in this classic New England sandwich.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1/4 cup mayonnaise
  • 1 tablespoon smoked paprika
  • 2 teaspoons sherry vinegar
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds rock shrimp, or other small shrimp, peeled, deveined, and patted dry
  • 12 butter lettuce leaves
  • 6 hot dog buns
  • Sliced red onion, for serving


  1. In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.

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