Shrimp Rolls

For the most part your shrimp that you bring back from the market has been frozen at one point. That’s not a horrible thing but if you can hunt down fresh shrimp you will notice the difference.

Makes 6 Shrimp Rolls

Ingredients

• 1 pound medium sized shrimp shells on, deveined
• 2 bay leafs
• 1 lemon, halved
• 2 tablespoons kosher salt
• 1 tablespoon of peppercorns
• 1/2 a cup of our Northeast Vinaigrette
• 2/3 cup mayonnaise
• 1 cup of finely diced celery
• 1/2 cup finely chopped red onion
• Tarragon & chives, chopped to taste
• Clarified butter
• 6 brioche or potato hot dog rolls

Making It

• Put 12 cups of water in a medium pot over high heat add two tablespoons of kosher salt, two bay leafs, a tablespoon of peppercorns, squeeze the lemon juice in then toss the lemon halves in the water, bring to a rolling boil for 10 minutes, take off heat and toss in the shrimp for 3-4 minutes and put immediately into a large bowl of ice
• Remove the shells from the shrimp once pulled cooled, mix with vinaigrette and let marinate in the refrigerator for 2 hours, drain excess vinaigrette
• Mix shrimp meat with the celery, mayonnaise, red onion and tarragon
• Grill brioche rolls with the clarified butter
• Add shrimp to each roll and serve