Monday, May 12, 2014

Shrimp Rolls

Shrimp Rolls
1 pound jumbo shrimp, peeled 
   and deveined (21/25 per pound)
1/4 cup small dice celery
3 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
1/2 teaspoon lemon juice
Pinch salt
Pinch ground white pepper
4 hot dog rolls Eastern style,
   split on top
1 tablespoon melted butter
Bring a medium pot of salted water to a boil.  Add the shrimp, turn off the heat, and cover.  After two minutes, remove the shrimp and place in an ice bath until cool.  

Cut each shrimp into four pieces.

Combine the shrimp meat, celery, mayonnaise, mustard, lemon juice, salt and pepper in a mixing bowl.  Adjust seasonings.

For eachc sandwich, open a roll, brush with butter and toast on a griddle until golden brown.  Divide the shrimp between the rolls and serve immediately.

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