8 & $20 Recipe: Shrimp Rolls, Corn on the Cob and a Zingy Greek White

A twist on a summertime classic makes for easy weeknight entertaining
Jul 12, 2011

Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.

Lobster rolls and corn on the cob are straight out of the textbook for summertime. But when it comes to making a lobster roll at home on a weeknight? Get real. The one-two-three step of cooking the lobster, then shelling, and then turning it into a filling may be a worthy project—but save it for the weekend. Shrimp rolls, on the other hand? Totally doable and delicious.

Instead of celery, the classic lobster roll add-in, this version calls for a more wine-friendly cucumber. Toasted brioche hamburger buns are an easy way to up the luxe quotient, but if you can’t find those, white bread or hot dog buns are worthy substitutes. Serve the sandwich with a simple side of steamed corn on the cob to round out the plate.

And for the wine, the combo of the buttery roll, the sweet shrimp and the mayo makes for a pretty rich dish. A Muscadet that we tried was nice and summery but got a little lost in the shuffle, while a rosé from Argentina fell flat. A super-ripe Greek white from Domaine Sigalas hit all the right notes, with enough acidity to stand up to the richness of the sandwich, plus a minerality that paired off nicely with the shrimp and the crazy sweet corn.

Shrimp Rolls and Corn on the Cob


Pair with a Greek white such as Domaine Sigalas Asirtiko-Athiri Santorini 2009 (88 points, $17)


Total Time: 30 minutes

Approximate Food Cost: $28

  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 tablespoon butter
  • 1 teaspoon cayenne pepper
  • 1 cucumber, cut into four spears, then thinly sliced horizontally
  • 2 tablespoons mayonnaise
  • 4 brioche hamburger rolls, toasted
  • 1/4 cup minced flat-leaf parsley
  • 4 corn cobs

1. Heat the butter in a large sauté pan over medium-high heat on the stove until it melts. Toss the shrimp with the cayenne pepper and a pinch of salt, then add to the pan and cook until the shrimp have turned opaque and deep pink. Remove and let cool.

2. Heat 1 inch of water until it boils in a steamer big enough to hold four corn cobs. Add the corn cobs and steam until just barely cooked, around 3 to 4 minutes.

3. Cut the shrimp into 1/4 inch pieces, then mix with the mayonnaise, cucumbers and parsley, and adjust the seasoning with salt. Assemble the sandwiches and serve immediately with the corn on the side. Serves 4.

Cooking Seafood Pairings Recipes

You Might Also Like

8 & $20: Smoky Jalapeño Mac and Cheese with an Australian White

8 & $20: Smoky Jalapeño Mac and Cheese with an Australian White

A comforting pasta dish complements a crisp Sauvignon Blanc blend in this simple, adaptable …

May 27, 2020
5 Favorite Recipes: Steaks for a Cookout

5 Favorite Recipes: Steaks for a Cookout

For Memorial Day in the backyard, 4 pros and a home cook share their go-to rubs, sauces and …

May 15, 2020
Sweeten Mother’s Day with Frasca’s Fresh Strawberry Tart

Sweeten Mother’s Day with Frasca’s Fresh Strawberry Tart

The chef and sommelier behind a Colorado wine destination share a tempting recipe, plus a …

Apr 24, 2020
5 Favorite Weekend Project Recipes

5 Favorite Weekend Project Recipes

Passing the time in your kitchen? When you have hours to let something cook, these …

Apr 21, 2020
8 & $20: Spicy Pantry Pasta with Capers and Pan-Roasted Tomatoes

8 & $20: Spicy Pantry Pasta with Capers and Pan-Roasted Tomatoes

Made mostly from long-lasting staple ingredients, this tangy, sweet and savory pasta with a …

Apr 14, 2020
6 Festive Lamb Recipes for Spring

6 Festive Lamb Recipes for Spring

Whatever form your spring celebrations take this year, dress them up with these impressive …

Apr 3, 2020