Shrimp Roll Recipe

This recipe starts by gently poaching the shrimp in a flavorful liquid called a “court bouillon,” a combination of water, acid (wine), and aromatics. The chilled shrimp is then tossed in a creamy dressing with zesty horseradish in two forms: prepared and fresh. To grate the fresh horseradish, simply peel off the tough brown skin with a vegetable peeler, then grate on a microplane. Not all prepared horseradishes are created equal. For the best flavor, choose one from the refrigerated section, not the shelf-stable pantry section. We offer a range in the amount of horseradish you use because some brands tend to be much spicier than others.

How do you prepare and store fresh horseradish?

Look for fresh horseradish with other roots, like ginger, in the produce section of your grocery store. To prepare it, scrub the horseradish root under cold water to remove dirt, then use a vegetable peeler to remove the tough outer skin. Use a box grater to finely shred into small pieces, or opt for a food processor and finely chop until your desired size. If you have any extra, add one to two tablespoons of vinegar and a pinch of salt per cup of grated horseradish before storing in an airtight container in the fridge for up to a month.

Note from the Food & Wine Test Kitchen

The fresh celery is key here to provide crunch. If your celery is a bit limp, soak the chopped celery in ice cold water for a few minutes to restore its crisp texture. Pat dry thoroughly with a clean kitchen towel before using  to prevent watering down the dressing.

Make ahead

The shrimp salad mixture can be made a few hours ahead and refrigerated until you are ready to serve. Note that the celery will kick off some water as it sits, so be sure to use a slotted spoon when assembling the sandwiches.

This recipe was developed by Jenni Lata; the text was written by Breana Killeen