Maine Shrimp Roll

A shrimp roll—or crispy, golden shrimp piled high on a buttered, griddled, and tartar sauce–slathered bun—is a classic way to enjoy some of our state’s favorite seafood. Serve with lemon wedges, pickles, and chips and call it a day.

Reprinted from The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine. Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

  • Servings: 4

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  • 3 tablespoons unsalted butter, at room temperature
  • 4 hot dog rolls, split
  • 4 tablespoons Tartar Sauce
  • 4 small handfuls of baby lettuce
  • Vegetable oil, for frying
  • 1 pound shelled Maine shrimp
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 3/4 cup semolina flour

How to make this recipe

  1. Butter the cut sides of the rolls and grill, toast, or griddle buttered-side down until golden brown. Slather the inside of each roll with a tablespoon of tartar sauce and line with baby lettuces. Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature.

  2. Combine the shrimp and the milk in large bowl. Whisk together the all-purpose and semolina flours in a separate bowl. Working in batches, drain the shrimp, dredge in the flour mixture until well coated, and then fry until golden brown, about 20 seconds.

  3. Fill the prepared rolls with the hot shrimp and serve immediately.

Contributed By Photo Nicole Franzen

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