The folks over at The Daily Meal are featuring my recipe today.
Classic Shrimp Roll (Prep 10 mins, Cook 5 mins, Serves 4)
- an accessible 'play' on the classic lobster roll, shrimp rolls are a
delicious summer time treat perfect for long weekends at the lake or
beach. This no-fuss recipe allows the flavors of the tender and sweet
shrimp to shine through - without breaking the pocketbook.
1 lb Cooked Large Gulf Shrimp, peeled and deveined and sliced in half lengthwise (see instructions below)1/2 Red Onion, finely chopped2 Stalks Celery, finely chopped
2 Tablespoons Capers, drained1/2 Lemon, juiced
2 Tablespoons Mayonnaise
1 Dash Tabasco
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Cracked Pepper
4 Fresh Sweet Rolls, cut in half and toasted
Combine
all ingredients, except for the rolls, into a mixing bowl and carefully
mix until thoroughly combined. Add a generous serving of the shrimp
mixture to the bottom side of each toasted roll, top with remaining
slice. Serve.
*To cook the shrimp, bring 6 cups of water and 1
teaspoon of kosher salt to a slow boil over high heat. When water
reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to
poach in the liquid for 5 minutes - or until bright pink and firm.
Strain shrimp and place in an ice bath to stop the cooking process.
After 1 minute, remove shrimp from ice bath and carefully peel and
devein shrimp. Finish by slicing the shrimp in half lengthwise for use
in the mixture above.
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