Tuesday, May 24, 2011

Shrimp Roll

To expand on yesterday's blog post, the one good thing about fresh shrimp is...well..it's fresh!
 It's so good, tasty, rich and the texture is amazing.

So, to take full advantage, we ate it. All 5 pounds of it.  Didn't freeze even one little shrimpie.

Yesterday I made shrimp rolls. I went to the store bakery where they were just pulling out their morning baked breads and bought a baguette. It was still warm.  I hurried home and made these little delights.


Shrimp Rolls

1 pound shrimp; peeled and de-veined.
1 teaspoon Old Bay Seasoning
Juice from 1/2 lemon
1/4 cup celery; chopped
2 Tablespoons onion; chopped
1/4 teaspoon jalapeno; chopped
3 Tablespoons light mayonnaise

Since I had big bruiser shrimp, I did cut them up into 3 sections. Mix the rest of the ingredients, adding as little mayonnaise as possible and still obtain the texture you desire.  (You don't want the taste of the mayo to overwhelm the delicate flavor of the shrimp.)
Cut the roll in 1/2, butter if desired, put a lettuce leaf on the bottom, and fill with a large portion of shrimp salad.

Absolutely to die for I tell ya!

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