Shrimp Rolls
Litte known fact about me, I love Spring. I may be a summer baby, but spring is MY season. Allergy sufferers are cursing me right now, but I don't care. I love...can I say the word love enough...LOVE Spring. The perfect weather, the chance for new beginnings, the blooming flowers, the fact that the sun is still out at 7pm; EVERYTHING about the season is so me!
My most favorite part about spring is the abundance of fresh seafood. Yes, you can get seafood all year round, but for some, like crawfish here in Texas, spring is the best time around. I'm not here to talk about crawfish though, but it's close relative, the shrimp. If you caught my last post on butter poached shrimp, then you knew this was coming. I'll be honest, shrimp does not hold the top spot in my ranking of beloved seafood, but it is tasty nonetheless. And, this shrimp roll is way too good pass up. Also, once the shrimp is cooked, it takes only a couple minutes to whip up, so why not!?
prep time: 5 minutes
total time: 10 minutes
yield: 8 hefty servings
Ingredients:
3 lbs butter poached shrimp
3 tbsp mayo
2 tbsps lemon juice
1 tbsp cilantro
1 tbsp parsley
½ tbsp green onion
1/3 cup celery
salt and pepper to taste
split top hot dog bun
Tools:
large mixing bowl
nonstick skillet
cutting board
chef's knife
Begin by cutting the shrimp into 1 inch pieces. Then roughly chop the parsley, cilantro, green onion and finely dice the celery.
Now, combine all these ingredients together along with the mayo and lemon juice in a large mixing bowl.
Next, add salt and pepper to taste, then set aside while you toast the bun.
To toast the hot dog bun, gently open it so that it lies flat in the nonstick skillet. On medium heat, toast bread until golden brown on the inside, approximately 2-3 minutes.
When the buns have been toasted, pile in the shrimp mix, serve and enjoy!
See how easy that was! You're welcome.
