Shrimp Rolls
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.
This recipe, and others like it, can be found in the article “These Are the Best Mussels We’ve Ever Had (Plus, More Snacks from Portland’s Best Bar).”
How to Make It
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.
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.)
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
Directions
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.
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.)
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.