Shellfish rolls are a quintessential staple of New England summers. There’s the ever-popular lobster roll, of course, but crab and shrimp rolls have their places, too. All three are delicious, but shrimp is the most affordable, accessible option—especially when cooking for a crowd. I always have a bag of shrimp in the freezer so that these rolls can be made on a whim.
Since summer cooking means spending as much time outside as possible, I opt for grilling shrimp over the usual poaching for shellfish rolls. The grill does double duty here, imparting a charred, smoky flavor to the shrimp, while simultaneously leaving you with little cleanup. The best part? Shrimp cooks in under 5 minutes. Pro tip: Make sure to use at least 16/20 size shrimp to ensure that they don’t fall through the grill grates—even bigger shrimp work, too.
While you can of course serve these right away, I found that chilling the shrimp mixture for at least an hour, up to 24, lets the flavors fully marry together and intensify. Since this is best made ahead of time, it’s an ideal option for entertaining, leaving you with little legwork the day of. Lobster roll, who?
Note: If you don’t have access to a grill, you can still make the shrimp rolls at home. Heat a large grill pan or cast iron over medium high heat. Add half of the shrimp in an even layer and cook until bright pink, about 1 to 2 minutes. Flip the shrimp over with tongs and continue cooking until bright pink and opaque, an additional 1 to 2 minutes.
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