Sunday, June 24, 2012

Summery Shrimp Rolls

Something about a buttery top-split hot dog bun filled with fresh seafood makes me think of lazy summers on the beach in New England. PS. I've never spent a lazy summer on the beach in New England. I've never even been to New England, for that matter. But, I've got an active imagination, and a girl can dream. She can also bring a little bit of that New Englanduh Summah to the Northwest, with a quick, easy, summery take on the classic lobster roll…minus the lobster and the beach. 



With or without a beach, it' summer! Sort of… I mean, the date and the whole daylight lasting far into the night thing, those are totally summer. This drizzly, dreary weather we've had lately, however, totally Juneuary. But, I'm not too worried about it, as long as it starts getting sunny soon. It's almost July, for cryin' out loud, and I want some summer…regardless of which coast I'm on!



What are your big summer plans? I have my big race at the end of July, followed by a couple of bridal showers, bachelorette parties, and weddings. Just like last year, it's shaping up to be another wedding filled summer. And, if I have anything to say about it, it'll be a tasty one! I see fruit pies, ice cream, BBQs, salads, and popsicles (!) in my future! And shrimp rolls. Lots of lemony, not overwhelmingly-creamy shrimp rolls. 



Shrimp Rolls
Adapted from this recipe 

Makes 2 super stuffed rolls, or 4 lightly stuffed rolls

1 lb. large shrimp (peeled and de-veined) 
1 teaspoon Old Bay seasoning
pinch salt
pinch dill (dried, or a sprig of fresh)
1 lemon, halved
2 thyme sprigs
6 cups water

1/4 teaspoon celery salt
1/4 teaspoon granulated garlic 
1 teaspoon thyme
1/4 teaspoon oregano
3 tablespoons unsalted butter- melted 
1 tablespoon mayo
1 lemon (juice of 1/2 lemon, slice 2nd half for serving)

2-4 hot-dog buns
lettuce or salad greens
chopped fresh chives 

In a large pot, bring water, lemon, Old Bay seasoning, salt, dill, and thyme to a boil. Add shrimp and simmer 2-3 minutes, until cooked through. Drain and set shrimp aside to cool. Discard lemon and herbs. 


In a medium bowl, mix together celery salt, granulated garlic, thyme, and oregano. Whisk in the lemon juice, mayo, and 2T of the melted butter. Add shrimp and toss until well coated. Salt and pepper to taste.

Brush the insides of the buns with the remaining melted butter, and toast under the broiler or on a grill pan (or grill) until golden brown. Add a handful of salad greens to each bun, and pile in the shrimp. Top with chives, and serve with a lemon slice. 

3 comments:

  1. Can we have these again soon, please?

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  2. Those look good! You should go to Maine sometime during the summer and have lobstah rolls. Life doesn't get much better than that!

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