Shrimp Roll
This shrimp roll tastes like something you’d pay $32 for in Maine, but it comes together in about 20 minutes and for a fraction of the cost of a traditional lobster roll.
Ingredients
For the Poach
- 3000 g water
- 120 g coarse salt, I use Morton coarse kosher
- 90 g granulated sugar
- 1 lemon, halved and juiced
- 600 g raw 21/25 Argentine red shrimp, peeled and deveined
For the Dressing
- 120 g mayonnaise, I like Duke's brand
- 20 g fresh chives, finely cut
- 3 g salt
- 1 lemon, zested
- 15 g lemon juice
Assembly
- 4 brioche buns, split-top
- 1 tbsp oil, for toasting buns
- extra fresh chives, for topping
- fresh cracked black pepper
Instructions
- Combine water, salt, sugar, and 1 halved lemon (squeeze the juice in first) in a large pot and bring it to a boil. The water should taste aggressively salty and a little sweet.
- Add shrimp, immediately turn off the heat, and let them cook in the hot water (190-195°F/90°C range) for 3 minutes.
- After 3 minutes, remove shrimp with a spider strainer and lay them on a paper-towel-lined sheet tray. Slide the tray into the fridge for about 20 minutes to cool.
- Pull the cooled shrimp then cut them into bite-sized pieces about the size of a peanut M& M, or slightly smaller. Once cut, dab them thoroughly with paper towel to soak up any moisture.
- In a bowl with the shrimp pieces, add in mayo, chives, lemon juice, and lemon zest and gently stir to combine. Give the shrimp a taste and season with additional salt and/or lemon juice if needed.
- Heat about 1 tablespoon / 15g of oil in a nonstick saute pan over medium heat. Toast the buns on the inside until they're nicely golden brown and a little crispy.
- To assemble the shrimp rolls, spread a little mayo on each toasted bun, then pile in the shrimp mixture. Top with more chives a crack or two of black pepper and serve right away while the buns are still warm and soft.
Notes
This recipe is made to be served immediately after you make it. I wouldn't recommend making it too far in advance since it will get wetter, the lemon will cook the shrimp a bit more, and you'll loose the freshness that is so great about this recipe.
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