Fresh seafood was always plentiful in Boston. Incredibly delicious shrimp rolls were common menu items even in small neighborhood restaurants. They were typically served in soft rolls split on top like hot dog buns.
Unfortunately, most shrimp purchased today are farm raised, often imported from places like India, Indonesia, and Thailand. Many published articles raise questions about their safety, potential contamination in overcrowded farms, engineered and processed feed sources, excess use of antibiotics and potential environmental damages.
Although convenient, I find farm raised and precooked shrimp for cocktail or shrimp salad flavorless and usually overcooked. If these shrimps were rich in taste, I expect no one would balance large globs of catsup based cocktail sauce on them to disguise and overpower them.
Wild caught shrimp are naturally delicious. Some are available partially cleaned and deveined. If purchased with shells, cleaning 2 pounds of shrimp only takes about 15 minutes. Shrimp are quick boiled less than a minute in water with a pinch of Kosher salt and Old Bay Seasoning; amazingly delicious warm right out of the pot.
The wild shrimps are readily available. Those pictured below were purchased on sale at my local Fresh Market for $9.99 per pound; 21 to 25 shrimps per pound.
My favorite rolls are Brioche Hot Dog buns (also available at Fresh Market). They are tender and subtle and won’t distract from the shrimp salad. Also Be sure to use high quality mayonnaise.
Ingredients will make about 10 shrimp rolls filled high for brunch, picnic, or luncheon. These were served at a surprise birthday luncheon along with my “Chicken Corn Chowder with Roasted Vegetable Puree, Squash, Sweet Potato and Carrot” under “Soups and Stews” tab.
Shrimp
Dressing:
10 Brioche Hot Dog buns or similar soft rolls
