New England summers have always had a special place in my heart. It is a magical land, a great destination regardless where you live. Crab shacks dot the landscape across New England, Cape Cod and the islands. Ahhh.... behold, the clam shack, purveyors of Cape Cod-style fast food beloved by tourists and locals alike. ... I can see it now, me at the window ordering one of my favorite summer treats, a impossibly fresh shrimp roll.......Back to reality.
Being landlocked in Middle Tennessee, hours from the shore, the closest place I could find fresh shrimp was Whole Foods. This is my version, my “unofficial” shrimp rolls. They will do in a pinch when my heart is yearning for Martha’s Vineyard.
Shrimp Rolls
Being landlocked in Middle Tennessee, hours from the shore, the closest place I could find fresh shrimp was Whole Foods. This is my version, my “unofficial” shrimp rolls. They will do in a pinch when my heart is yearning for Martha’s Vineyard.
Shrimp Rolls
2 lbs. medium shrimp, peeled and deveined
1 cup Duke’s mayonnaise. (My southern twist)
Zest of 1 lemon
Juice of ½ lemon
1/2 cup diced celery
1/2 cup diced cucumber
1/4 cup diced chives
1/8 tsp Zatarains liquid crab and shrimp boil. (**this is the secret ingredient!)
1/4 tsp Old Bay Seasoning
1 tablespoon dried dill
Salt and pepper to taste
Pepperidge Farm top-sliced hot dog buns
Room temperature butter
(Buy Pepperidge Farm top-slit hot dog buns. One of the irresistible qualities of a shrimp roll is the distinctive buns with the cut bread sides. But I’ve never found them in any grocery store around here. If you get the top-slit hot dog buns and pull them apart, it automatically creates those cut bread sides, which you butter and fry until golden brown. Trust me, it makes the sandwich.)
Heat a medium skillet over medium high heat. Add about a tablespoon of butter and, when melted, saute the shrimp until both sides just turn pink, about 4 minutes. Remove the shrimp to a bowl and refrigerate until chilled. Wipe out the skillet.
Cut the shrimp into bite-sized pieces and add the mayonnaise, lemon zest. Lemon juice, celery, cucumber, chives, liquid crab boil, old bay and dill. Mix thoroughly and add salt and pepper to taste.
Pull apart the hot dog buns to reveal the bread sides. Butter each side of each bun and saute in the pan over medium high heat until both sides are brown, about 2 minutes.
Fill the buns with the shrimp salad and serve.
Did you catch the scent of salt air and the sound of distant surf????
