Whenever I smell shrimp steaming on the stovetop, I can expect a flood of memories of home. On warm, summer days in Swansboro, my mother frequently made shrimp salad, which I believe is the perfect summer lunch treat1 I have tweaked her recipe a bit and suggest piling this delicate salad atop a toasted roll, split on top– just like a Lobster Roll, but better! Try it and let me know what you think!

Swansboro Shrimp Roll

Ingredients:

• 1 pound fresh or frozen NC shrimp
• 3 cups water
• 4 tsp. Old Bay
• 1/2 cup mayonnaise (I use Hellman’s)
• 1/3 cup sweet pickles, chopped (preferably homemade)
• 1/4 cup finely chopped celery
• 4 split sandwich rolls (or hot dog buns)
• 2 Tbs. butter, softened

Directions:

• Wash and clean shrimp. (Shrimp will have more flavor if you cook them in the shells, but if you prefer, remove the shells and devein them before cooking. You can also cook the shrimp with the shells you have removed.)
• Place shrimp in a medium pot and cover with water.
• Bring water to a boil, then reduce the heat to low. Stir the shrimp until all are pink.
• Remove the pot from the heat and sprinkle shrimp with 3 tsp. Old Bay.
• Let shrimp cool in the pot. When they are cool enough to handle, drain the shrimp and remove the shells.
• Break or cut shrimp into quarter inch pieces and place in a medium glass bowl.
• Add celery, mayonnaise, and pickles. Stir to combine.
• Add 1/2 tsp. to 1 tsp. Old Bay (to taste.)
• Spread butter on tops of rolls and toast in a skillet or under the broiler.
• Fill rolls with shrimp mixture and serve immediately.

This Shrimp Salad can be prepared a day ahead and refrigerated. It can also be served without the roll on a bed of lettuce. Enjoy!

Val Tucker Short July, 2025