Shrimp rolls

By Lynn Crawford
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  • 1 pound pre-cooked shrimp, chilled
  • 1/2 cup mayonnaise
  • 1 teaspoon (5 milliliters) lemon juice
  • 1 stalk celery, finely diced
  • ¼ cup (60 milliliters) chopped celery leaves
  • 2 tablespoons (30 milliliters) chopped dill
  • 1 tablespoon (15 milliliters) capers, chopped
  • Salt and pepper
  • 4 top-split hot dog rolls
  • 1 tablespoon (15 milliliters) unsalted butter
  • 1 head butter lettuce


  1. In a bowl, combine the shrimp, mayonnaise, lemon juice, celery, celery leaves, dill, and capers. Fold together gently to mix well. Season with salt and pepper.
  2. Place a large skillet over medium heat. Butter the hot dog rolls and place in the skillet. Toast until golden on each side. Transfer the rolls to a serving plate. Put some lettuce in each roll and divide the mixture among the rolls.



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