Shrimp Rolls
Thomas J. Story
Portland gastropub Pacific Standard uses Oregon bay shrimp in this zippy, creamy take on the lobster roll, but any small shrimp will be equally delicious. This dish is another example of why you need more than one style of mayo in your fridge if you want to up your sauce-making game.
How to Make It
1
Make the Shrimp Roll Sauce: In a medium bowl, whisk together mayonnaise, mustard, garlic, Tabasco, Worcestershire sauce, lemon zest, lemon juice, cayenne pepper, paprika, cinnamon, celery seed, and white vinegar. Fold in the shallot and dill. Season to taste with salt and black pepper.
2
Put the Shrimp Rolls together: In a small mixing bowl, combine cooked shrimp, Shrimp Roll Sauce, chives, and celery. Season with salt and a squeeze of lemon juice to taste. Stir until combined. (Do ahead: Refrigerate when finished. Will keep up to 24 hours.)
3
When ready to serve: Heat a large cast-iron skillet over medium high heat. Butter the rolls and toast on both sides until lightly browned. Fill each roll with a generous amount of the shrimp salad. To serve, place 2 tsp. of tobiko in three small piles on each roll and place a piece of chervil atop the tobiko.
Ingredients
For the Shrimp Roll Sauce
¾ cup Best Foods mayonnaise
1 tsp Dijon mustard
2 tsp minced garlic
¾ tsp Tabasco
¾ tbsp Worcestershire sauce
1 medium lemon, zested
3 tbsp freshly squeezed lemon juice
⅛ tsp cayenne pepper
¼ tsp sweet paprika
⅛ tsp ground cinnamon
⅛ tsp celery seed
1 tsp white vinegar
1 small shallot, minced
¼ cup fresh dill, minced
¼ tsp salt
¼ tsp ground black pepper
For the Shrimp Roll Assembly
2 cups bay shrimp, poached 4 minutes in simmering salted water
⅓ cup Shrimp Roll Sauce (ingredients above; directions top right)
1 tbsp thinly sliced chives
2 tbsp diced celery
salt
squeeze lemon juice
butter
4 split-top brioche rolls or hot dog buns
8 tsp red tobiko
12 sprigs chervil
Directions
1
Make the Shrimp Roll Sauce: In a medium bowl, whisk together mayonnaise, mustard, garlic, Tabasco, Worcestershire sauce, lemon zest, lemon juice, cayenne pepper, paprika, cinnamon, celery seed, and white vinegar. Fold in the shallot and dill. Season to taste with salt and black pepper.
2
Put the Shrimp Rolls together: In a small mixing bowl, combine cooked shrimp, Shrimp Roll Sauce, chives, and celery. Season with salt and a squeeze of lemon juice to taste. Stir until combined. (Do ahead: Refrigerate when finished. Will keep up to 24 hours.)
3
When ready to serve: Heat a large cast-iron skillet over medium high heat. Butter the rolls and toast on both sides until lightly browned. Fill each roll with a generous amount of the shrimp salad. To serve, place 2 tsp. of tobiko in three small piles on each roll and place a piece of chervil atop the tobiko.
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