All weekend I noticed several shows, local and national, focusing on lobster rolls. My favorite was from Anne Burrell of Foodnetwork’s “Secrets of a Restaurant Chef”. She toasted top split rolls in garlic butter before filling them with luscious lobster salad! I knew that I would be trying it soon. Soon came yesterday for lunch…There was a sale on shrimp and a huge display of top split hot dog rolls!
Processing the shrimp for salad was a lot less work than steaming and hacking lobsters apart. Plus, shrimp is my favorite, so I wasn’t disappointed. The roll toasted with garlicky butter takes this sandwich to a whole new level of deliciousness!
|Minimal prep and ingredients make a great shrimp salad.|
|The bun toasted with garlic butter takes it to a whole new level of deliciousness!|
|I even tried it with avocado & tomato!|
1 pound shrimp, if possible get ‘easy peel’
1 teaspoon Old Bay seasoning
2 cups water
2 ribs celery, finely chopped
3 green onions, chopped
2 teaspoons capers, drained
1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon onion powder
4 top split hot dog buns
2 tablespoons unsalted butter
1 garlic clove, smashed
Steam the shrimp by bringing 2 cups of water to boil in a lidded saucepan. In a bowl, toss shrimp with Old Bay seasoning and transfer to a steamer insert*, and place above boiling water. Cover and allow shrimp to steam for 7 minutes, turning shrimp halfway through process. Transfer cooked shrimp to an ice bath for cooling. When shrimp are cooled, drain, peel, and devein. Blot with a paper towel to remove any excess water. Roughly chop shrimp and add to a bowl with celery, green onion, and capers. In a small bowl, mix mayonnaise, sour cream, and onion powder. Fold into shrimp mixture until blended. Cover and chill until ready to serve. (Out of sight, hopefully, out of mind…You don’t want to end up with only enough salad for 3 sandwiches.)
Place butter and smashed garlic clove in a heavy skillet on low heat, allowing butter to melt and infuse with garlic, about 3 minutes. Remove garlic and increase heat to medium, toast buns on each side and top until golden, about 1 minute per side. Remove from heat and fill with shrimp salad.
*No steamer insert? Place the seasoned shrimp in a large strainer…Since the lid will be ajar, increase steaming time by 2 minutes.