Southern Shrimp Roll

Main Course

Recipe courtesy of The Deep End of Flavor by Tenney Flynn

Serves 4

  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)


Home Creole Seasoning


  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

Click image to enlarge



Mix together the mayonnaise, celery, roasted red pepper, lemon juice, Shrimp Magic, salt, and parsley in a large bowl. Fold in the shrimp and return to the refrigerator until ready to serve.

Slice the buns almost all the way through. Melt the butter in a large skillet over medium heat. Place as many of the buns as will fit, cut side down, on the hot surface for a minute or so, until lightly browned. Fill the buns with a heap of shrimp salad. Repeat with remaining buns.

SUGGESTED WINE PAIRING: Serve with Kris Pinot Grigio (Delle Venezie, Italy), a simple grape for a simple dish. Refreshingly flavorful and aromatic, this uncomplicated white wine also goes well with grilled salmon, seafood pastas, and salads.


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