Shrimp Rolls

Ingredients

• 1 1/4 pounds shrimp, shelled and deveined
• Kosher salt
• 1/4 teaspoon baking soda
• 1/4 cup mayonnaise
• 1 rib celery, finely diced
• 1 tablespoon minced fresh chives
• Fresh lemon juice, to taste
• Freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 4 top-split hot dog buns, preferably Pepperidge Farm

Directions

1. For the optional marinating step, put the shrimp in a medium bowl and mix them with 1 tablespoon (12g) salt and the baking soda, turning until everything is coated. Let the bowl sit in the refrigerator for 15 to 30 minutes. If you are skipping that step, go straight to poaching the shrimp.
2. Set up an ice bath. Place the shrimp in a medium saucepan and cover with cold water; if you used the baking soda mixture, you do not need to rinse them first. Put the pan over medium-high heat and cook, giving it an occasional stir, until an instant-read thermometer registers 170 degrees F (77 degrees C) and the shrimp are cooked through. Adjust the burner as needed so the water never climbs past 170 degrees F.
3. Drain the shrimp, then tip them into the ice bath to cool. Lift them out, chop into chunks, and move them to a medium bowl. Add the mayonnaise, celery, and chives, and stir until the dressing reaches every piece. Add lemon juice, salt, and pepper to taste. You can chill the shrimp filling until you are ready to serve.
4. In a large, heavy-bottomed skillet, melt 1 tablespoon (15g) butter over medium-low heat, then tilt the pan so the butter covers the surface. Set the buns in the skillet with one cut side facing down. Cook them until that side is golden brown, gently pressing and sliding the buns around as they toast. Take the buns out, add the remaining 1 tablespoon butter, and brown the other cut sides the same way. Spoon the shrimp filling evenly into the buns and serve immediately.