Tuesday, November 26, 2019

Shrimp Roll

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I recently had the opportunity to view Abrams Publishing’s new book, The Saltwater Table, Recipes from the Coastal South, by Whitney Otawka. There are so many delicious looking recipes that I hardly knew where to begin. But begin I did, with this luscious Shrimp Roll. I am a big fan of lobster rolls, but rarely make them due to the high price of lobster. Why it never occurred to me to substitute shrimp for the lobster meat, I have no idea, but shrimp makes an excellent, easy-to-acquire, more economical substitute.

What I liked about this recipe was that the celery, fennel, and shallot, were sautéed ahead of time to bring out the flavor. This is an excellent combination of ingredients (I did have a bit of a heavy hand with the hot sauce because I like my food spicy), and, if you are the seafood lover that I am, is one you will certainly enjoy.
Shrimp Roll

1 Bay leaf
½ lemon, sliced
2 tablespoons + ¼ teaspoon salt

1 pound shrimp, peeled and cleaned
1 teaspoon olive oil
3 tablespoons small-dice celery
2 tablespoons small-dice fennel
1 tablespoon small-dice
Melissa’s shallot
½ cup mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon Tabasco sauce
½ teaspoon grated lemon zest
½ teaspoon lemon juice
½ teaspoon celery seed

1 teaspoon minced fresh chives
1 teaspoon minced fresh parsley
6 soft rolls or hot dog buns
6 large lettuce leaves, such as butter head or bib

In a medium pot, bring 2 quarts of water, the Bay leaf, lemon slices, and 2 tablespoons of the salt to a boil. Add the shrimp and cook until bright pink and cooked through, about two minutes. Remove the shrimp and place in an ice water bath to stop them from cooking further. Drain the shrimp and dice into small, bite-size pieces. Set aside.

In a small sauté pan, heat the oil over medium heat. Add the celery, fennel, and shallot, and cook until softened, about two minutes. Transfer to a bowl and chill until cold.

In a bowl, combine the shrimp, the remaining ¼ teaspoon salt, the chilled celery-fennel mixture, mayonnaise, Worcestershire sauce, Tabasco sauce, lemon zest, lemon juice, celery seed, chives, and parsley. Mix until combined.

Stuff each roll with a leaf of lettuce and 1/2 cup of the shrimp salad.


Rustown Mom said...

I've never had a lobster roll...so I think I must be missing out. But these look delightful and we get plenty of Texas shrimp at HEB. Must try this!!

Linda said...

Pattie this looks so good. You'll be shocked but I've never had a lobster roll. The funny thing is I know I would love it, but I have a feeling I'd love the shrimp roll even more because the one time I had lobster it seemed very rich to me.
What is that neat paper it's wrapped in?

Pattie @ Olla-Podrida said...

Linda, the paper that it’s wrapped in is deli paper. I use it in art projects, and you can get it on Amazon. It’s great for sandwiches like this that have the potential of being messy.

Unknown said...

Oh my sweetie would love this!!! I'm allergic to shellfish, so I never ever make it....occasionally I'll make a mild white fish, but generally he gets his 'fish fix' when we go out to dinner and happily eats everything I make at home! Have a happy Thanksgiving, Pattie!