Shrimp Roll by Ina Garten |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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By Ina Garten. Fresh shrimp, tangy mayonnaise-and-mustard dressing, all wrapped in a crusty bun...perfect! Ingredients:
1 lemon, cut into quarters |
2 tablespoons salt |
1/2 teaspoon salt |
2 lbs large shrimp, shell on |
1 cup mayonnaise |
1/2 teaspoon dijon mustard |
1 tablespoon white wine or 1 tablespoon white wine vinegar |
1/2 teaspoon fresh ground pepper |
3 tablespoons minced fresh dill |
1/2 cup minced red onion |
1 1/2 cups minced celery (8 stalks) |
8 hot dog buns, preferably split on top, grilled, toasted |
Directions:
1. In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
2. In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
3. Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.
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