The first time I spied a freshly cooked lobster was when my husband and I vacationed in Sanibel Island, Florida. Since we are from land-locked Ohio, we crave seafood every time we are down south.
I was all set to try my very first lobster. I was bursting with the anticipation of dunking that tender lobster into warm, silky butter. Thankfully the lady at the table next to me ordered lobster before I ordered mine because it only took one look at that bright red crustacean for me to know that I will never, ever eat lobster.
Let me clarify, I will never eat lobster in its shell! It wasn't so much the lobster, as the carnage left on the plate AFTER the lobster was consumed. That was the grossest thing I have ever seen. And all the work!!! Who wants to work up a sweat while trying to pry a tiny piece of meat from a claw? Not me.
Here I am, 14 years later, and I have yet to try a whole lobster. The same holds true for crab legs. I gag a little just thinking about them. The only shellfish I can handle and enjoy are shrimp. They are so much easier! Yes, shelling and deveining shrimp are bit unappetizing, but definitely better options for someone like me.
These rolls are so easy to prepare and taste fabulous. You will need a pound of medium, deveined shrimp for this recipe which you will boil and coarsely chop and add to a bowl along with mayo, Old Bay seasoning, lemon juice and a few veggies.
Pile this mixture into a split top hot dog roll that has been lightly brushed with butter. This sandwich tastes light and fresh. It's a simple recipe for a summer lunch or dinner! I know you'll love them if seafood is your thing.
For the Shrimp:
To Make the Filling:
To Assemble the Rolls:
Le Creuset 3-quart Stainless Steel Saucepan
Wusthof Santoku Knife - 5 inch
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula
Recipe adapted from Cooking Light Magazine-May 2015