post42 // avocado shrimp rolls

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why hello there and happy day to you!! thanks for tuning in. seafood lovers rejoice because this week’s post is an ever-easy recipe to keep your summer feeling summery, by way of shrimp and avocado.

in the past week, i think i’ve eaten a year’s worth of seafood. my family and friends celebrated my brother rob’s big 3-0, which called for a crab feast (as good maryland birthdays do). said crab feast turned into crab cakes one day later and a bevy of shrimp cocktail turned into this very recipe.

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the thirtieth birthday party? well that was fun. we ate crab and shrimp, danced, and watched a tremendous storm from a peninsula on the chesapeake bay. it was scary and fun all at the same time! my brother jake and i gifted rob an original painting of us three made by my friend stewy. see below for a better look at his work!

okay, back to these shrimpies. i wanted an easy recipe to make with a whole batch of cooked shrimp and it seemed fitting to slide them into potato rolls with some mayonnaise. but what else? i looked up recipes for shrimp rolls and the following fillings kept popping up: tarragon, chives, celery, bibb lettuce. these green additions gave me some ideas for the type of roll i wanted: something herby and full of veggies. i ran rogue with mine though, bringing avocado, a favorite sandwich filling of mine, to the forefront of these rolls. along with dill and lemon for flavor and scallions for a bit of crunch, the shrimp and avocado mix quickly grew to be a tangy, herby, and addictive spread.

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but not without a properly buttered bun! make sure you butter your rolls and toast them up. i can’t repeat this enough. not to mention, add a dash of salt and pepper to the base of the roll. you can toast your rolls on the grill, in the toaster, or as i did, on the broil setting in the oven. just be sure to keep an eye on them if they’re oven bound.

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as you can see, i don’t go light on the mayo. you can adjust the measurements for your liking but the mayonnaise does lend to a rich and creamy roll. for this reason, make sure your avocados aren’t *too* mushy when you’re picking them.

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what is necessary for your shrimp, crab, or lobster roll platter? potato chips!! a quick grocery store run led to these kettle cooked chips with black pepper and salt by cape cod. they were definitely a good decision.

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so if you’re trying to savor the summer — literally — these rolls are for you. buttery, creamy, filled with fresh veggies and shrimp, they’re the perfect august meal for you, you and your honey, or you and a whole batch of friends.

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and in other stuff!

stewy, my friend from college, made this incredible painting for my brother. check out his work on his instagram and site!! #wildcats

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hip hip hooray! my friend abby from high school made my bagel recipe!! feeling v proud and happy right now. #eagles

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i have two weeks left in dc!! any restaurant recommendations for me? comment below!


shrimp avocado rolls

serves 4

fixings

18 large shrimp, peeled and deveined

potato rolls (i used martin’s long rolls)

2 medium avocados, cut into cubes

1/2 cup mayonnaise

1 teaspoon lemon juice

1/4 teaspoon old bay seasoning

1/4 teaspoon lemon-pepper seasoning

1/4 teaspoon paprika

4 sprigs dill, chopped

bunch of scallions, chopped

salt and pepper to taste

butter for buns

instructions

  1. take your peeled and deveined shrimp and cook them if they’re not already cooked. you can do so by boiling them in a pot of salted water for 2-5 minutes. drain and rinse with cool water. once cool, cut the shrimp into bite size pieces.
  2. put the mayonnaise, lemon juice, paprika, old bay, and lemon-pepper seasonings in a medium sized bowl. whisk to incorporate.
  3. fold in the avocados, scallions, dill and lastly, the chopped shrimp. add salt and pepper to taste.
  4. heat potato rolls as described above. once heated, lightly butter your rolls and add salt and pepper.
  5. load on your avocado and shrimp filling. eat!

 

photography by catherine o’donnell/foodstuffs

 

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