Summers “other” sandwich, the shrimp roll gets a light and herb flavored dressing to make Green Goddess Shrimp Rolls a summertime must have!
I have a sneaking suspicion that I can’t be the only person out there that drastically changes their eating habits once the weather starts warming up.
I get that it’s “bikini season” but uh- – totally not the reason for me, I get to the beach 1-2 times a season at best. Nope, the transitional eating switch just seems to happen naturally for me and one moment I’m still fixated on heavier comfort foods – the next lighter summer fare.
I noticed it last week when more salads were making an appearance at dinner, our portions were getting smaller and I started gravitating more towards seafood for our protein instead of meat. Hmmm. . . maybe I am trying to get that bikini bod or I just want to spend less time with the oven on. Pretty sure it’s the latter of the two.
Prime example, these shrimp rolls right here. We’ve had them twice in a one week period and true it’s because I just couldn’t get the dressing right the first time around but also because they are just so easy to make.
Shrimp rolls might be considered the lesser cousin of the lobster roll but when done correctly it can be just as special and spectacular. Plus it’s so much easier and way faster (not to mention cheaper) to prep. When you need to feed a crowd, the shrimp roll is the way to go.
Now sure you can dress a shrimp roll in the traditional way with mayo, herbs and celery but what fun is that? Green Goddess dressing is where it’s at with a big boost of flavor and the perfect way to use up all those herbs taking over your garden.
Keeping this light that mayo has been switched out with Greek yogurt and just a smidge of avocado tossed in the mix for an added green boost.
- 1lb large shrimp, peeled and deveined
- 2 bay leaves
- 1 lemon
- 1 teaspoon peppercorns
- 1/4 cup Greek yogurt
- 1/4 cup sour cream
- 1/4th of an avocado
- 2 tablespoons fresh basil
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 lemon, juiced
- 4 pretzel or top split hot dog rolls
- Place the shrimp, bay leaves, cut lemon, peppercorns and about 1 teaspoon of kosher salt in a medium saucepan. Fill with water until it covers the shrimp and heat over medium heat. Bring the water just to a simmer and remove from the heat (about 4-5 minutes). Check the shrimp by cutting in half, it should be pink and cooked all the way through.
- Drain and run cold water over the shrimp to stop the cooking process. Set aside to cool.
- In the bowl of your food processor, add the Greek yogurt, sour cream, avocado, basil, tarragon, parsley, worcestershire sauce, salt, pepper and lemon juice. Pulse until combined and creamy.
- Once the shrimp is cooled cut in half and place in a medium bowl and toss with the dressing.
- Serve immediately in the rolls or place in the refrigerator to chill before serving.
- Shrimp can be prepared up to 1 day ahead of time.
same! i’m into lighter foods now more, though more bc it’s easier to eat healthier in the summer (all that produce!), and heavy creamy things just don’t sound as good. love that this green goddess is mostly yogurt and avocado!