CEimB:Lobster…ah..Shrimp Rolls

by Joanne on July 9, 2009

This week’s CEimB recipe was right off the FoodNetwork site.  It was chosen by MacDuff of Lonely Sidecar.

The recipe is great for a weekend picnic type meal. Nothing fancy, just really good.  I used shrimp because I wasn’t going to rip apart a lobster.  I checked the price of simply lobster meat and almost fainted.  Forget it! I had a perfectly good pound of raw shrimp in my freezer screaming to be cleaned, cooked and tossed into a homemade dressing. 

I made my own rolls for this recipe using my trusty bread machine. 


They were wheat dinner rolls using 3/4 cup water, 1 TBS olive oil, 1 TBS brown sugar, 1/2 tsp salt, 1 TBS dry milk, 1/2 TBS dill, 1 1/2 cup bread flour, 3/4 cup wheat flour, 1 1/2 tsp Active Yeast.  Set bread maker to dough and after it has done it’s thing, scale the dough, portion out, let rise 2 hours and bake at 350 for 25 minutes. 



The shrimp were cleaned, deveined and tossed into some lemon juice while the saute pan heated up with about 1 TBS olive oil.  The shrimp were then salted and peppered, sprinkled with some Old Bay and tossed around in the saute pan to cook for about 3- 4 minutes total.

As for The Shrimp Rolls, this week’s CEimB recipe, it doesn’t get much easier.   The following is how I prepared our rolls but check out the other CEimB bloggers for their personal versions.


  • 1/2 cup Greek style yogurt + 2 more TBS *Ellie’s Recipe used 3 TBS of mayo.. I used 2 TBS yogurt plus 1 TBS mustard (next item below)
  • 1 TBS Sweet-Hot Mustard
  • 1 Celery stalk, chopped
  • 1 large green onion, chopped (used both green and white parts)
  • 3 sundried tomatoes packed in olive oil, chopped * This is an Apple Crumbles addition to the recipe.
  • 1 TBS lime juice
  • 1 lb raw shrimp – sauteed as indicated above, then cut up into bite size pieces * You could use lobster as an option over shrimp.
  • salt and pepper to taste
  • homemade wheat rolls *E.K’s recipe called for whole wheat hot dog buns.
  • 1 TBS EVOO

In a nut shell, the first six ingredients are mixed together. Add the shrimp and salt and pepper.  Chill until ready to serve.  In the meantime, drizzle a little olive oil on the inside of the bun and grill on higher heat just until the bread browns slightly.  Top with the chilled shrimp/lobster mix.

Our shrimp rolls were served with a side of spinach, cucumber pieces, sliced grape tomatoes and sliced yellow peppers with a little balsamic vinaigrette.  We each had about 2 TBS of red cabbage slaw and for a hot vegetable, we had oven roasted brussel sprouts.  


How did we like this recipe?  Ted thought it was great. Very tasty and he loved the hint of mustard.  He’s a fan.

I’m not a fan of “creamy”.  Sometimes creamy textures upset my stomach…I get a little nauseous.  So for this meal I carefully took a bite. Brain checked with stomach…”everything okay down there?”  “Think so”.  I took another bite and everything seemed fine.  I did think it needed something but not sure what.  Maybe some herb flavors or maybe spiciness? 

This was a great recipe for us to try because it certainly wouldn’t have been one I chose myself.  No regrets on this meal.  Great pick, MacDuff!

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  • At 2009.07.09 08:36, Jessica said:

    I’m impressed by your homemade buns! The sandwich looks great.

    • At 2009.07.09 10:55, Lauryn said:

      Wow!! Your shrimp roll looks fantastic! I am really bummed that I didn’t have a chance to participate this week! I would have loved to make this!

      • At 2009.07.09 10:56, Danielle said:

        Wow do those buns look great, and they sound super easy to make!

        • At 2009.07.09 11:23, applec said:

          I’m blushing! Everyone likes my buns! 🙂 Well.. I do try to work my lower body really well.

          • At 2009.07.09 11:25, nick said:

            I enjoyed the dressing as-is but I think the mustard addition would’ve been excellent as well.

            How great are fresh baked homemade rolls?

            • At 2009.07.09 11:30, macduff said:

              LOVE your additions! And I am so jealous of your bread machine now! I really want one. And yes – the squats are really doing you wonders. Your buns are amazing.

              Thank you so much for cooking along with me this week! Glad you loved it. And lobsters were going for $4.99/lb in Maine. The prisoners of the jail are apparently complaining that they get served them too often – they want meatloaf, hash, etc. No more lobsters! Too bad everyone in America can’t go to jail in Maine.

              • At 2009.07.09 13:38, Rosie said:

                What a fantastic bread machine and those rolls look fantastic filled with shrimp I am totally sold on this idea!

                • At 2009.07.09 14:44, Alyssa said:

                  Nice buns! Ha! No seriously.. I don’t have a bread maker, but I love making bread so I’m sure it makes the process much easier.

                  I agree, the sandwiches needed a little more spice, but overall were tasty!

                  • At 2009.07.10 00:41, Liz said:

                    Wow, homemade rolls sound delicious! I’m pretty sure fresh bread makes everything better, doesn’t it? 🙂

                    • At 2009.07.10 10:26, sara said:

                      Great additions, I thought about adding mustard – I should have. And everything is better on a homemade roll, so I am sure your sandwiches were excellent.

                      • At 2009.07.11 00:54, Maria said:

                        I love the homemade buns!!!!!!!
                        Never thought of the mustard…..hhhmm

                        • At 2009.07.11 16:25, Leslie said:

                          I love your tweaks! Just what this recipe needed to take the flavor up a notch, and home baked whole wheat rolls are the best!

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