Summer is here and that means refreshing light food. While lobster rolls are all the rage right now, a very fresh shrimp roll is just as good. Paired with crisp coleslaw (homemade of course) it's a great meal. Finish it off with chilled tequila, some spicy Sangrita for a chaser and cold cerveza dipped in Lime Chili salt. Summer never tasted so good!
Shrimp Roll - Serves 4
1.25 lb medium shrimp, peeled and deveined.
2 large spoonfuls of mayo (about 1 cup)
2 Tbsp. Dairygold Irish Butter
Club Rolls
Minced Parsley
Paprika
1 shallot, finely diced
1 lemon, juiced and zest
S&P
Shrimp Court Bouillon:
3 stalks celery, rough cut
Shells from the shrimp
Black Pepper
Salt
1 lemon, cut in half and juiced
Fill a pot with cold water, add all ingredients and bring to a boil. Simmer for 25 minutes, then let steep another 15 minutes. Strain and reserve the liquid.
In a large bowl combine the shredded cabbage and all the other ingredients. There should be enough liquid to almost cover the cabbage mixture. Make sure to add enough mayo until the liquid is thick. Reserve in the fridge, best after 24 hours to marinate.
Heat oven to 425f. Butter the rolls, and toast till golden. Set aside.
Bring the shrimp court bouillon to a very low simmer, add the shrimp. Poach till the color of the shrimp turns pink and they feel firm to the touch. Don't over cook! Remove, and chop the shrimp in small pieces. Add the shrimp to a bowl with the mayo, parsley, lemon juice, shallot, 1 tablespoon butter and S&P. Add paprika to taste. Spoon into the warm rolls and serve with coleslaw.
Broadstreet Smokehouse Coleslaw
1 head cabbage, sliced thinly on a bias
Mayo
3 cloves minced garlic
2 carrots, shredded
Cider Vinegar
Half & Half
S&P
Garlic Salt
Onion Powder
Sugar to taste
Serve with Cold Blanco Tequila or a good Mezcal and the Sangrita.
Spicy Sangrita:
12oz tomato juice
6 oz Orange Juice
2 oz grapefruit juice (optional)
1 oz lime juice
2 oz hot sauce (I used habanero hot sauce, very spicy)
1 teaspoon salt and pepper each
Combine all ingredients and chill. Serve with tequila and cold beers dipped in Chili Lime Salt with lime wedges.
