Step aside, fussy and overly-expensive lobster rolls! There’s a new supreme seafood sandwich in town: warm buttered shrimp rolls. This simple yet indulgent-tasting dish is perfect for busy weeknights, date nights, and everything in between. Succulent shrimp is seasoned with celery salt, and Old Bay seasoning, then sautéed to perfection and tossed with lemon juice and butter. It’s piled into toasted split-top baguettes (not today, flimsy hot dog buns!) with creamy-crunchy cabbage slaw and a dash of tangy hot sauce. We’re also serving up a side of garlicky roasted potato wedges...because how could we not? Sea you at dinner!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
OLD BAY® Seasoning
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both).
Toss potatoes on a baking sheet with a large drizzle of olive oil and half the OLD BAY® Seasoning (you’ll use the rest later). (TIP: No need to add additional salt or pepper here—it’s already in the seasoning.) Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, in a medium bowl, combine mayonnaise, sour cream, juice from half the lemon (whole lemon for 4 servings), half the celery salt (you’ll use the rest later), and 1½ tsp sugar (3 tsp for 4). Add coleslaw and scallion greens; toss to coat. Set aside to marinate.
Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) Spread melted butter onto cut sides of buns; toast until golden brown.
While buns toast, rinse shrimp under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, remaining OLD BAY® Seasoning, and celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste.
Fill toasted buns with shrimp. Top with as much slaw as you like. Drizzle with hot sauce if desired. Divide between plates with potato wedges. Slice remaining lemon into wedges and serve on the side. TIP: If you’ve got some, serve with ketchup for dipping.