One of my favorite summer treats has to be the lobster roll. That said, I also love a good shrimp roll. And it has to be on really good, buttery potato bread. I loveeee potato bread, especially toasty potato bread. I actually love toast in general. Seriously, when I smell toast, it makes me happy inside.
And now that we’re on the topic of things I love, we can talk about Martin’s Potato Rolls. They’re probably my favorite brand and most-used for cooking, so when they reached out to me to create a fun new recipe, I couldn’t say no.
This recipe is a bit different than what you’re used to seeing with potato rolls. I buttered and grilled them, flattening with a spatula as they cooked, so they get a little crispy. The butter makes them taste extra delicious but let’s face it, butter will do that to almost anything.
You obviously don’t have to cook them this way, but I think the flattened bread actually tastes great – chewy and crisp at the same time – with the cool shrimp mixture. Oh, and the shrimp has Old Bay seasoning in it, which may be one of the best seasonings ever created. The bacon and Ritz cracker topping is optional, but it’s a nice salty and crunchy addition so…you’re welcome.
Shrimp Roll Toast Sandwiches w/Bacon & Ritz Cracker Topping
- 1 lb medium shrimp, cleaned and deveined
- 1/4 cup Mayonnaise
- 1/4 tsp Old Bay seasoning
- 1 tsp red wine vinegar
- 1 tbsp fresh squeezed lemon juice
- 1/4 tsp ground mustard
- pinch of dill weed or 1/2 tsp chopped fresh dill
- 2 stalks celery, chopped
- 3 strips bacon
- 8 Ritz crackers, crushed
- 6 Martin’s Potato Rolls
- Salt and Pepper to taste
- Fry up that bacon. Heat a large skillet over medium-high heat and fry away. Drain on paper towels and set aside to cool.
- Leave the bacon fat in the skillet and add the shrimp in batches so they’re in one single layer in the pan. Cook for a minute – the shrimp will be cooked through when they start to turn pink and curl up. Flip once and cook for another minute. Remove and let cool, repeat process until all the shrimp are done.
- Make the mayo mixture. Take a medium sized bowl and add the mayo, lemon juice, vinegar, ground mustard, Old Bay, and dill. Add the chopped celery too. Mix together to combine.
- Chop the shrimp into small pieces and add to the mayo mixture in the bowl. Cover and refrigerate for 10-15 minutes. Just so the flavors meld together and it gets nice and cold.
- While that’s in the fridge, chop the bacon into small pieces and mix with the crushed Ritz crackers. Set aside.
- Butter those rolls. Split them open and butter on both sides. Hell, I even put a little butter in my grill pan. Why not? Grill the bread and flatten with a spatula. We want those nice grill marks if we can get em. But feel free to do this in a skillet if you don’t have a grill or grill pan.
- Take the shrimp mixture out of the fridge and add a few tbsps to each potato bread disc. It’s kind of a disc at this point, right? You’ll see. Top with some of the bacon & Ritz topping, a little sprinkle more of Old bay, and finish with another potato bread disc. NOM.
- Enjoy and marvel at how versatile potato bread can be! Also, feel free to add some sriracha. I loves me some spicy.
This post was created in collaboration with Martin’s Potato Rolls. All recipes, opinions, and bad jokes are my own.