One time John and I were taking the ferry to Fire Island to visit Katie and Karl and a man sitting in front of us was devouring a shrimp roll that looked so delicious that we never forgot it. I think we got one after we ferried back over and I’ve been making shrimp rolls every since. I sometimes buy the shrimp pre-cooked and it works just fine.
Helen
- 2 pounds cooked shrimp, roughly chopped
- 1/2 medium onion, finely diced
- 2 celery stalks, diced
- 3 tablespoons capers
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon salt
- Black pepper
- Buttered hoagie rolls
In a large bowl, combine chopped shrimp, onion, celery and capers. In a small bowl whisk together Dijon, lemon juice, sour cream, mayonnaise, salt and pepper. Toss with shrimp to combine.
Lightly butter hoagie rolls and toast under the broiler for a couple minutes. Fill generously with shrimp salad. Maybe an avocado or some lettuce.
Spencer Family Cookbook 