There comes a point in August when Spartanburg is simply hot. Not “summer is so nice” hot. Not “let’s sit on the patio” hot. It’s walk-outside-and-immediately-question-your-plans hot.
With temperatures hanging around the 90s this week, dinner needs to understand the assignment. Enter chilled shrimp rolls: cold, lemony shrimp piled into warm buttery rolls with sweet summer corn on the side. They taste a little like something you’d order on vacation, without requiring a drive anywhere near the coast.
And if you live in Spartanburg, sourcing the shrimp can be part of the fun.
The Shrimp Man has become one of those local IYKYK situations. You might spot him near the four-way stop at Country Club Road and Woodburn Road, selling fresh shrimp and making regular stops around the Upstate. His Facebook page posts upcoming locations and ordering information; recent posts direct customers to text 803-486-0260 to place an order. It’s worth checking his page before heading out since locations and times can change.
Then there’s Sellers Seafood Market, a longtime Spartanburg staple on West Henry Street. This is where I’ve been buying shrimp for years, and it remains one of my favorite places to shop for seafood. The people are genuinely some of the kindest, and the seafood selection is top tier. If you haven’t been, it’s the sort of old-school local market worth knowing about.
Once you have good shrimp, this recipe doesn’t need much.
Chilled Shrimp Rolls with Old Bay Corn
Serves 4
For the shrimp rolls
● 1 pound large shrimp, peeled and deveined
● 1 teaspoon Old Bay seasoning
● 1/3 cup mayonnaise
● 1 tablespoon fresh lemon juice
● 1 teaspoon Dijon mustard
● 1 celery stalk, finely diced
● 2 tablespoons finely chopped green onion
● 1 tablespoon chopped fresh dill
● Salt and black pepper, to taste
● 4 split-top or brioche hot dog buns
● 2 tablespoons butter
● Lemon wedges, for serving
For the corn
● 4 ears fresh corn, shucked
● 2 tablespoons butter
● 1/2 teaspoon Old Bay seasoning
● Fresh lemon juice
● Chopped parsley, optional
Directions:
1. Bring a pot of salted water to a boil. Add the shrimp and cook for about 2 to 3 minutes, just until pink and opaque. Drain immediately and transfer to an ice bath. Once completely chilled, drain well and roughly chop.
2. In a bowl, combine the mayonnaise, lemon juice, Dijon, celery, green onion and dill. Fold in the shrimp and season with Old Bay, salt and pepper. Refrigerate for at least 20 minutes.
3. Meanwhile, boil or grill the corn until tender. Brush with butter and season with Old Bay and a squeeze of lemon.
4. Butter the outside of the buns and toast them in a skillet until golden. Let them cool slightly before generously filling each with the chilled shrimp mixture. Serve with the seasoned corn and plenty of lemon wedges.
The contrast is what makes this dinner work: cold shrimp, warm toasted bread, sweet corn, lemon and just enough Old Bay. Add a cold beer, sparkling water or crisp glass of white wine and call it dinner.
August in Spartanburg isn’t cooling down just yet. We might as well eat like it.
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