Friday, July 19, 2013

Classic Shrimp Roll

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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