Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Stewart Living, December/January 1998


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Look for the smallest, sweetest shrimp available.