Tuesday, April 19, 2011

Shrimp Rolls


Not to be all "neener neener," but as you are reading this, I'm lounging on the beautiful beaches of the Gulf of Mexico sipping a (non-alcoholic) frosty drink.  So instead of rubbing it in, I thought I'd share a fun, summery, and beachy dish.

A few weeks ago I got a major craving for a lobster roll.  Which is funny considering that I've never even eaten one.  I actually had everything I needed on hand, except for well, the lobster.  And to be completely honest, I am not jazzed about doing the whole live-lobster thing.  So I decided to just adapt and make shrimp rolls instead. 

Even though I've never had a lobster roll, I have read about them, so I know that they are very simple and only have a few ingredients.  The idea is to let the lobster shine, so I took the same approach with shrimp.  I served them with fresh fruit and potato chips, and we enjoyed a refreshing and low-maintenance meal.  I only made enough for 2 rolls, but I'd imagine this would keep well for a few days in the refrigerator.  In fact, it would make a great lunch... and since I have access to beautiful Gulf shrimp, I may have to run into town and pick up some shrimp to make some today...


Shrimp Rolls
Pink Parsley Original
makes 2 sandwiches
  • 8 oz. shrimp, peeled and deveined
  • 1 bay leaf
  • 1 lemon, quartered
  • 1 tsp peppercorns
  • 1/2 shallot, minced finely
  • 1 Tbs mayonnaise
  • 2 Tbs Greek yogurt
  • 1 tsp Dijon mustard
  • 1 Tbs minced fresh parsley
  • juice of 1/2 lemon
  • 1/2 tsp honey
  • tabasco sauce, to taste
  • salt and pepper to taste
To serve:
  • 2 top-split hot dog buns
  • butter
  • lemon wedges
Bring a large pot of water to boil.  Add the bay leaf, salt, lemon, and peppercorns.  Fill a large bowl with ice water and set aside.  Add the shrimp to the boiling water and cook 1-3 minutes, until they are pink, opaque, and the tail curl in.  Remove from the pot and plunge into the ice water to stop cooking.  Allow to cool.

Drain the shrimp and spread out on a clean, lint-free kitchen towel or paper towels to dry.  Remove the tails and chop the shrimp into bite-sized pieces.

In a medium bowl whisk together the mayonnaise, yogurt, mustard, parsley, shallot, lemon juice, honey, salt and pepper, and Tabasco sauce. Add the shrimp and stir well to coat.  Season with additional salt, pepper, and Tabasco sauce if desired.  Chill in the refrigerator while you prepare the buns, or for several hours.

To prepare the buns, butter the outer sides.  In a nonstick skillet, toast the buns on both sides until golden-brown and crisp.

To serve, pile the shrimp into each bun and pass additional lemon wedges.


5 comments:

Dishes of Mrs. Fish said...

These look just delightful!

Shanon said...

Haha. Neener neener. It's raining here in Indiana, so a beach sounds amazing right now. I am with you on the whole live lobster thing-I will never do it. But, I love your shrimp adaptation. It looks amazing!

Jennifurla said...

Lucky girl you, Love this rool two. It looks smashing.

Laura said...

Reminds me of shrimp salad. Looks great!

Katie said...

That looks absolutely delicious!!!

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