- Nathan Myhrvold born (1959)
Classic Shrimp Roll
- 1 Pound cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise*
- 1/2 red onion, finely chopped
- 2 stalks celery, finely chopped
- 2 Tablespoons capers, drained
- Juice from 1/2 a lemon
- 2 Tablespoons mayonnaise
- Dash of Tabasco sauce
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon freshly cracked black pepper
- 4 fresh sweet rolls, cut in half and toasted
An accessible 'play' on the classic lobster roll, shrimp rolls are a delicious summer time treat perfect for long weekends at the lake or beach. This no-fuss recipe allows the flavors of the tender and sweet shrimp to shine through — without breaking the pocketbook.
Combine all of the ingredients, except for the rolls, into a mixing bowl and carefully mix until thoroughly combined. Add a generous serving of the shrimp mixture to the bottom side of each toasted roll and top with remaining slice. Serve.
*To cook the shrimp, bring 6 cups of water and 1 teaspoon of kosher salt to a slow boil over high heat. When water reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to poach in the liquid for 5 minutes, or until bright pink and firm. Strain shrimp and place in an ice bath to stop the cooking process. After 1 minute, remove shrimp from ice bath and carefully peel and devein shrimp. Finish by slicing the shrimp in half lengthwise for use in the mixture above.