SHRIMP ROLLS
I had promised them to Marrow all summer and never delivered. However, now is just as good a time as any to enjoy them. Easy to pack and take to the game for tailgating or simple to serve if planning to host a house full of hungry friends.
A FEW NOTES:
The dressing can also be used for potato salad. 2 1/2 lbs. potatoes cooked whole, then peeled and cut should do.
A large coffee filter will do in a pinch if you don't have any parchment paper to line your food baskets.
Reach for the bakery fresh hot bog buns, the ones they make in house. Slice the rolls across the top and not quite through to the other side. You should have a nice little pocket for stuffing.
An effortless app and my favorite brownie recipe from myrecipes and we're well on our way to some good eating.
Really Easy Shrimp Rolls
A whole lotta taste for very minimal effort.
Makes 4 or 8 servings
Prep: 15 min., Cook: 4 min.
Game Plan: Cook shrimp Friday night and remove tails.
For the shrimp:
1 1/2 lbs. peeled and deveined large frozen shrimp ($9.99/ bag @Publix)
Salt, pepper, and Old Bay Seasoning
Bring a large pot of water, seasoned generously with salt, pepper, and Old Bay, to a boil over high heat. Add frozen shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain. Remove tails. Place shrimp in a colander, add ice, place colander over same large pot and refrigerate overnight.
For the dressing:
2/3 cup mayonnaise
Juice from 1/2 of a lemon
1 celery stalk, chopped
2 sliced green onions
1 generous Tbsp. freshly chopped dill
Salt and pepper to taste
4 hot dog buns or 8 dinner/ slider rolls, split
Whisk together all of the dressing ingredients. Cover and refrigerate overnight. Coarsely chop half of the chilled shrimp. Toss together shrimp (chopped and whole) with the dressing. Place in a plastic container, snap on lid, and toss into an icy cooler.
On-site: Generously stuff shrimp mixture into rolls.
The Extra Point: Special enough to serve for company and easy enough to pull off during the week. Just make sure to chill the shrimp down well before tossing it with the dressing. Nice over mixed baby lettuces, too.
Super Simple Tomato-Pesto-Goat Cheese Crostini: Cut a baguette into 1/4-inch slices and brush with olive oil. Place on a cookie sheet and bake at 400 degrees for 6 to 8 minutes or until lightly toasted. Cool. (Transport in a zip-top plastic bag, if traveling.)
Have guests spread with goat cheese, drizzle with a little refrigerated pesto, and top with seeded, chopped tomatoes. Have some salt and pepper handy so guests can season them the way they like them.
So Good Brownies (And they truly are, so good!)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1911296
(Thanks for the recipe and image, myrecipes!)
What are you planning to try?
Chow.
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