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Classic Shrimp Roll

Classic Shrimp Roll


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Notes

*To cook the shrimp, bring 6 cups of water and 1 teaspoon of kosher salt to a slow boil over high heat. When water reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to poach in the liquid for 5 minutes, or until bright pink and firm. Strain shrimp and place in an ice bath to stop the cooking process. After 1 minute, remove shrimp from ice bath and carefully peel and devein shrimp. Finish by slicing the shrimp in half lengthwise for use in the mixture above.

Ingredients

  • 1 Pound cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise*
  • 1/2 red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 Tablespoons capers, drained
  • Juice from 1/2 a lemon
  • 2 Tablespoons mayonnaise
  • Dash of Tabasco sauce
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon freshly cracked black pepper
  • 4 fresh sweet rolls, cut in half and toasted

Servings4

Calories Per Serving312

Folate equivalent (total)120µg30%

Riboflavin (B2)0.2mg13.7%


  • 2 ounces uncooked bean threads (cellophane noodles)
  • 2 tablespoons oil, or more as needed
  • 8 ounces tofu, drained and sliced into strips
  • 8 rice paper sheets
  • 1 bunch fresh basil
  • ⅓ cup fresh cilantro
  • 1 cup bean sprouts
  • 1 cucumber, peeled and julienned
  • 1 medium carrot, peeled and julienned
  • 1 cup shredded lettuce
  • ½ cup chopped onion
  • 16 cooked small peeled and deveined shrimp
  • 2 ounces sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice

Cover noodles with boiling water for 20 minutes. Drain and set aside.

Heat oil in a skillet over medium-high heat. Add tofu strips pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.

Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.

Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.


Preparation

Step 1

Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain rinse with cold water until cool. Pat dry and chop into bite-size pieces.

Step 2

Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika season with salt and pepper. Fold in shrimp.

Step 3

Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.

How would you rate Shrimp Rolls?

I liked this recipe it definitely gave me the base for shrimp roll recipe my hubby and i were craving! Since you mix the mayo lemon dressing separately before you mix with the shrimp you can doctor it up how you want to. It worked for us perfectly.

This was the perfect recipe and dish to serve on Memorial Day. It was so easy to make and very tasty, everyone loved it!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Recipe Summary

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 1 ⅓ tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Mini Shrimp Rolls

Bring a large saucepan of water to a boil. Reduce heat to medium-low season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2–4 minutes. Drain transfer shrimp to a medium bowl of ice water to cool. Drain wipe out bowl.

Step 2

Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch) add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill.

Step 3

Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

Step 4

Divide shrimp mixture among rolls, pressing into cut across top garnish with celery leaves or crushed potato chips.

How would you rate Mini Shrimp Rolls?

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© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Wrap the easy shrimp spring rolls

If your vegetables aren't sliced yet, you will need to cut your bell peppers, chives, cilantro, and red cabbage into thin strips. Then you're ready to assemble those ingredients, along with the shrimp and noodles, into your spring rolls.

Using rice wraps is easy even if you've never done it before. First, fill a bowl with warm water and put the rice paper wrapper into the bowl for about 30 seconds to soften it. Then, remove the wrap, let the excess water drip off, and lay the wrapper out flat, being careful to not let it fold over on itself. Portion out a small amount of the ingredients onto the wrapper.

"Try to fill up no more than a third of the wrap," Epstein says. "If you use too much, the wrap won't close and it will fall apart. But, if you use too little of the filling ingredients, the wrap will look anemic."

To wrap it, take one side and fold it over the ingredients, then roll, tucking the corners in as you go. "I like the ingredients to be pressed firmly along the entire wrap," Epstein says. "A loose wrinkly wrap just doesn't look as appealing as a fat, juicy one."


Katie Lee Is Reinventing a Classic Summer Dish With Her BLT Shrimp Roll

Summer is winding down, but Food Network star Katie Lee has got a recipe that combines a seasonal favorite with a classic sandwich, and you can eat it well after Labor Day!

6 Watermelon-Based Cocktails to Drink This Summer

Lee, who cohosts The Kitchen on Food Network, shared her fresh and light BLT shrimp roll recipe with Us Weekly, and though it’s somewhat similar to a lobster roll, this refreshing dish has a flavor profile all its own.

“To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons,” Lee, 36, tells Us. “This year, I’m splitting my time between coasts so I reinvented this classic for an easy, go-to recipe I can put together in a snap that’s fresh, light and a total crowd-pleaser.”

The roll, which is held together using Sara Lee Artesano Bakery Rolls, calls for shrimp instead of lobster, and adds bacon for a tasty and smoky crunch. “Using shrimp switches things up with more delicious summer seafood and adding bacon always makes everything better,” Lee adds.

Celebrities Chowing Down On Corn On the Cob!

Katie Lee’s Shrimp Roll

What’s more? Since the BLT shrimp rolls are so easy to make, you can get your kids involved, too. “I love giving little ones fun tasks that make them feel like they’re part of the team but keep them safe,” Lee says. “My go-tos are topping pizzas, decorating cookies, stirring ingredients and, of course, taste-testing!”

Celebrity Foodies

Check out the recipe below so you can say so long to summer with something fresh and easy.

Katie Lee’s BLT Shrimp Rolls

• Juice of 1 lemon (about 2 tbsps)
• 3/4 cup mayonnaise
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs cooked shrimp, peeled, tails removed and diced
• 2 celery stalks, finely diced
• 1 tbsp minced chives
• 1 tomato, sliced
• 6 slices bacon, cooked until crispy
• 6 leaves of Bibb lettuce
• 6 Sara Lee Artesano Bakery Rolls

  1. In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir in the shrimp, celery and chives.
  2. Split six rolls in half and layer one tomato slice on each roll bottom. Top each with a scoop of the shrimp mixture, one slice of bacon, one lettuce leaf and roll tops.

For access to all our exclusive celebrity videos and interviews – Subscribe on YouTube!


Vietnamese-Style Summer Rolls with Peanut Sauce

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These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. If your appetite is piqued, learn more about Vietnamese food (and prepare to get even hungrier).

What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. For more on the seafood, see our guide on how to buy shrimp.

Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.

Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.

What to buy

T-fal Specialty Nonstick 3-Quart Saucepan with Lid, $19.99 on Amazon

From making sauces to boiling or steaming vegetables to cooking pasta, a good size saucepan can do a lot, so it's a great kitchen staple.


Crab, Shrimp, and Lobster Rolls You Can (and Should) Make at Home

You know what we're literally always in the mood for? A good seafood roll. Crab, shrimp, or lobster—we don't discriminate. Just toss that meat in mayo (or butter), pile it in a split-top roll, and hand it off, preferably with a cold beer and bag of chips. These are our favorite seafood roll recipes to make at home. Claws up!

Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim 1/4-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Finely chopped fresh tarragon and parsley are key—but don't overdo it they should enhance, not overpower, the shrimp.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Dragon Roll for Sushi Party

I hope I’ve inspired you to start making sushi rolls at home. Dragon roll does not include any raw sashimi, so it’s safe for pregnant ladies and young children. If you’re looking for sushi to serve a crowd, this is the one to make. We have an ultimate guide on how to host a sushi party that you might want to check out!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .

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Comments:

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