Easy recipe: Shrimp roll

Jim Hillibish

Baseball parks are discovering food beyond hot dogs and peanuts. Boston’s venerable Fenway Park serves a shrimp or lobster roll to rival the dogs:

Shrimp (or lobster) Roll

2 1/2 pounds cooked lobster meat or shrimp

4 cups mayonnaise

6 stalks celery with leaves, chopped small

1/4 cup red onion, diced small

1 teaspoon fresh thyme, minced, or 1/2 teaspoon dried

1 tablespoon Dijon mustard

1 teaspoon horseradish

Lemon juice to taste

Kosher salt to taste

Fresh ground black pepper to taste

Old Bay seasoning to taste

Mix ingredients and adjust seasonings to taste. Chill at least an hour for flavors to meld. Serve with lettuce and sliced tomatoes on toasted New England hot-dog buns, the ones with split tops. Serves 8.

The Repository