A shrimp salad roll that stands up to the traditional lobster roll. Roasted shrimp, bright and crunchy flavors mixed with my homemade mayonnaise.
My husband and I recently purchased a travel trailer. Since then we've been exploring new places with our friends who also have a trailer. One of our first trips together was to Eureka. Our friends were going for a family reunion, and having just bought the trailer we decided to tag along. On the day of the reunion, my husband and I decided to take the kids in to town to do some exploring. If you've never been to Eureka, it's a port city in Northern California. It has a maritime monument dedicated to fisherman lost at sea. And it's downtown district features elaborate Victorian homes. We walked up and down the streets. Looking in the windows of all the intricate shops. And then took a ride on a horse drawn carriage along the waterfront.
Seafood is one of my favorite foods. So when it got time for us to stop for lunch, eating on the waterfront was a must. We ducked into a small locally owned restaurant next to an ice cream parlor. We were seated on the patio looking out to the marina. It was late in the day, and we were planning on making dinner with our friends back at the campsite. So I decided I would order something light. The lunch special was a shrimp salad roll. It sounded good, and different from what I usually order. Well let me tell you it was the most delicious thing I'd ever had! The shrimp was cooked perfectly, not over done. The salad mixture was light and crunchy. The bread was warm, soft and chewy. It was amazing!
The rest of our trip was equally amazing, we had fun with our friends and made many memories. But one of them was that sandwich!
When we got home, I decided to recreate the shrimp roll. So the first thing to do is to make a homemade mayonnaise. In a food processor add the egg yolks, water, vinegar and salt and blend until combined. With the food processor still running, drizzle in the olive oil until the mixture becomes emulsified. Set aside.
Go through the shrimp making sure they are thoroughly washed, peeled and deveined. Line a baking sheet with parchment paper and spread the shrimp out onto the sheet. Drizzle some good olive oil over them and season with salt and pepper. In a 400 degree oven, roast the shrimp 8 to 10 minutes. Just until they are pink and firm. This is the key to the flavor and texture of the shrimp. Combine the mayonnaise with the celery, lemon zest and juice, celery seed, and fresh dill. Fold in the shrimp and season to taste with salt and pepper. Serve on a warm steak roll.
Shrimp Salad Rolls
Homemade Mayonnaise:
2 egg yolks
2 Tbsp warm water
2 Tbsp apple cider vinegar
3/4 Tsp salt
1 cup olive oil
Shrimp Salad
2 lbs. Rock Shrimp (peeled, deveined)
1/2 cup or desired amount of mayonnaise (recipe above)
2 celery stalks, diced
1 lemon (zested, juiced)
1 Tbsp celery seed
1 Tbsp fresh dill, chopped
salt to taste, cracked black pepper
6 steak rolls, warmed.
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