Best 2 Shrimp Roll By Ina Garten Recipes
**Shrimp Roll by Ina Garten: A Taste of Summer Delights**
As the warm breeze whispers through the air, there's no better way to celebrate the season's bounty than with a classic shrimp roll, a culinary delight that captures the essence of summer. This quintessential New England dish is a harmonious blend of succulent shrimp, crisp lettuce, and a creamy, tangy dressing, all nestled in a soft, toasted bun. Join Ina Garten, the culinary maestro, as she guides you through two variations of this iconic dish: the classic shrimp roll and the avocado-cucumber shrimp roll. Both recipes promise an explosion of flavors, ensuring a feast for your senses. With Garten's expert instructions, you'll be able to elevate your culinary skills and impress your loved ones with a dish that epitomizes coastal charm.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
SHRIMP ROLL BY INA GARTEN
By Ina Garten. Fresh shrimp, tangy mayonnaise-and-mustard dressing, all wrapped in a crusty bun...perfect!
Provided by ChefRed
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
- In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
- Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.
Tips:
- Choose fresh, high-quality shrimp: Using the best-quality shrimp will ensure that your shrimp rolls are delicious and succulent.
- Cook the shrimp properly: Overcooked shrimp will be tough and rubbery, so be careful not to overcook them.
- Use a variety of vegetables: The vegetables in the shrimp rolls add flavor, texture, and color. Feel free to experiment with different types of vegetables, such as shredded carrots, celery, or bell peppers.
- Make sure the rice paper wrappers are pliable: If the rice paper wrappers are too dry, they will be difficult to roll. Soak them in warm water for a few seconds before using them.
- Roll the shrimp rolls tightly: This will help to keep the filling from falling out.
- Serve the shrimp rolls with a dipping sauce: A simple dipping sauce made with soy sauce, rice vinegar, and chili peppers is a great way to add flavor to the shrimp rolls.
Conclusion:
Ina Garten's shrimp roll recipe is a delicious and easy-to-make appetizer or lunch dish. The shrimp rolls are packed with flavor and texture, and the dipping sauce adds a perfect finishing touch. Whether you are serving them at a party or enjoying them for a quick and easy meal, these shrimp rolls are sure to be a hit.
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