Biting into a fresh shrimp roll is a true feeling that summer has arrived! Summer cooking, should be about ease and simplicity. It's a time, when we kick back and use our local ingredients that are so bountiful this time of year. Pair this shrimp roll with fresh local corn and a glass of crisp white wine.
Ingredients: (for 2 servings; double for 4)
Potato buns, hot dog style, toasted
2 Red Leaf lettuce leaves or similar lettuce, well cleaned.
Favorite Mayonnaise, 2-3 Tbsp.
Yellow Mustard, a few squirts.
Sweet Pickles, 2 Tbsp., minced
Capers, 1 Tbsp, rinsed & chopped
Shallot, minced
Fresh Herbs, such as Tarragon, Dill, Chives and/or Thyme (use what's available)
Lemon Juice, two teaspoons
Salt & Pepper to taste
Directions:
Fill a large dutch oven pot with water. Salt water heavily, if your shrimp aren't salted already. Check your packaging. Once water is at a boil, place shrimp in. Turn water down to low, and cook for two minutes, or until done. Once finished submerge in ice water for five minutes to stop cooking. Strain, remove the shell if necessary. Chop into small pieces.
Next, chop or mince celery, shallot, pickles, capers and herbs. Add this to the shrimp.
Now, add your mayonnaise, lemon juice, and a few squirts of yellow mustard. Gently, fold all of the ingredients together to bind. Add a little salt and pepper. Taste to see if it any additional seasoning is needed. Toast potato buns, top with a red leaf lettuce leaf. Scoop salad onto buns, and dive in!
Serving Suggestion:
Fresh Corn on the cob with melted butter, chives, lime juice and Romano cheese
Fresh Seasonal Fruit such as Watermelon, Cherries
Seasoned Sliced Tomatoes
