ROCK-SHRIMP ROLL
Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.
Provided by Gabrielle Hamilton
Categories brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
- Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
- Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
- Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
- To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.
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Steven Ssemanda
[email protected]This is a delicious and easy recipe that I will definitely be making again.
Andre Viljoen
[email protected]This recipe is a great way to use up leftover shrimp.
Judith Panapa
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the shrimp rolls.
Shani Awan
[email protected]The sauce that came with this recipe was a bit too spicy for my taste, but it was easy to adjust the heat level.
Omar Morales
[email protected]I've never had rock shrimp before, but I'm so glad I tried them in this recipe. They were delicious!
David Dosier
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
MAKS HDTV
[email protected]This is a great recipe for a quick and easy weeknight meal.
Shahzad Gouri
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Mohammed Nawshad
[email protected]The sauce that came with this recipe was amazing. It was the perfect balance of sweet and sour.
Yanet F
[email protected]I wasn't sure about using rock shrimp, but I'm so glad I did. They were so much more flavorful than regular shrimp.
hina nauman
[email protected]This recipe was easy to follow and the results were delicious. The shrimp rolls were crispy on the outside and tender on the inside.
Car Messer
[email protected]I've tried many shrimp roll recipes, but this one is by far the best. The rock shrimp add a unique flavor that I love.
Evie Kevan
[email protected]This shrimp roll was a hit at my party! The rock shrimp were so flavorful and the sauce was the perfect complement. I'll definitely be making this again.