Saturday, July 07, 2007

Captain Kidd's Hawk-Crushing Shrimp Rolls

We watched a lot of The Next Food Network Star tv show on the Food Network on the 4th of July, so I went to the website to collect some recipes. Although we didn't see the episode this recipe appeared in, I thought it sounded yummy.

It is actually pretty bland and lemony. We weren't impressed at all and I felt it was a waste of shrimp. I'm wondering if Mr. Michael Salmon will be winning the Food Network competition with recipes like this one... Oh well. We won't make this again.

Captain Kidd's Hawk-Crushing Shrimp Rolls

1 (8-bun) package potato bread hot dog rolls
Crab boil (recommended: Old Bay), to taste
1 pound shrimp, shelled and deveined
2 ribs celery, sliced
About 1 cup mayonnaise, to taste
1 tablespoon freshly chopped chives, plus more for garnish
1 red bell pepper, diced small, divided
1/2 lemon, juiced
1 teaspoon dry mustard (recommended: Coleman's)
Salt and freshly ground black pepper
Baby greens, for serving

Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns.

Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool enough to handle, about 5 minutes. Once cooled, slice each shrimp in half.

In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add the shrimp and toss to combine.

Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and remaining red bell pepper.

Yield: 8 servings

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