CEimB:Lobster…ah..Shrimp Rolls

This week’s CEimB recipe was right off the FoodNetwork site.  It was chosen by MacDuff of Lonely Sidecar.

The recipe is great for a weekend picnic type meal. Nothing fancy, just really good.  I used shrimp because I wasn’t going to rip apart a lobster.  I checked the price of simply lobster meat and almost fainted.  Forget it! I had a perfectly good pound of raw shrimp in my freezer screaming to be cleaned, cooked and tossed into a homemade dressing. 

I made my own rolls for this recipe using my trusty bread machine. 

They were wheat dinner rolls using 3/4 cup water, 1 TBS olive oil, 1 TBS brown sugar, 1/2 tsp salt, 1 TBS dry milk, 1/2 TBS dill, 1 1/2 cup bread flour, 3/4 cup wheat flour, 1 1/2 tsp Active Yeast.  Set bread maker to dough and after it has done it’s thing, scale the dough, portion out, let rise 2 hours and bake at 350 for 25 minutes. 

 

The shrimp were cleaned, deveined and tossed into some lemon juice while the saute pan heated up with about 1 TBS olive oil.  The shrimp were then salted and peppered, sprinkled with some Old Bay and tossed around in the saute pan to cook for about 3- 4 minutes total.

As for The Shrimp Rolls, this week’s CEimB recipe, it doesn’t get much easier.   The following is how I prepared our rolls but check out the other CEimB bloggers for their personal versions.

• 1/2 cup Greek style yogurt + 2 more TBS *Ellie’s Recipe used 3 TBS of mayo.. I used 2 TBS yogurt plus 1 TBS mustard (next item below)
• 1 TBS Sweet-Hot Mustard
• 1 Celery stalk, chopped
• 1 large green onion, chopped (used both green and white parts)
• 3 sundried tomatoes packed in olive oil, chopped * This is an Apple Crumbles addition to the recipe.
• 1 TBS lime juice
• 1 lb raw shrimp – sauteed as indicated above, then cut up into bite size pieces * You could use lobster as an option over shrimp.
• salt and pepper to taste
• homemade wheat rolls *E.K’s recipe called for whole wheat hot dog buns.
• 1 TBS EVOO

In a nut shell, the first six ingredients are mixed together. Add the shrimp and salt and pepper.  Chill until ready to serve.  In the meantime, drizzle a little olive oil on the inside of the bun and grill on higher heat just until the bread browns slightly.  Top with the chilled shrimp/lobster mix.

Our shrimp rolls were served with a side of spinach, cucumber pieces, sliced grape tomatoes and sliced yellow peppers with a little balsamic vinaigrette.  We each had about 2 TBS of red cabbage slaw and for a hot vegetable, we had oven roasted brussel sprouts.  

How did we like this recipe?  Ted thought it was great. Very tasty and he loved the hint of mustard.  He’s a fan.

I’m not a fan of “creamy”.  Sometimes creamy textures upset my stomach…I get a little nauseous.  So for this meal I carefully took a bite. Brain checked with stomach…”everything okay down there?”  “Think so”.  I took another bite and everything seemed fine.  I did think it needed something but not sure what.  Maybe some herb flavors or maybe spiciness? 

This was a great recipe for us to try because it certainly wouldn’t have been one I chose myself.  No regrets on this meal.  Great pick, MacDuff!