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Super Simple Shrimp Roll

A Perfect Summer Meal.

This super simple shrimp roll is a perfect summer 10 min meal. I usually off-heat poach the shrimp the day before and store the shrimp covered in the refrigerator overnight.

Step 1.) Best done the day before.

Off-heat poach the shrimp ( I call it 4-3-3 shrimp): In a pot, add 4 cups of water, 3 Tbsp of white wine vinegar (or whatever vinegar you have in the cabinet), 3 Tbsp of Salt, 3 Tbsp of Sugar, lemon zest and lemon juice from one lemon. Bring liquid to a boil, remove from the heat, and let the liquid sit covered for 4 min. Add medium-sized peeled and deveined shrimp to the water for 4 min or until cooked through. Remove shrimp from the water and let cool. Once the shrimp has cooled, place it in an airtight container in the fridge.

Step 2:

Eyeball method:

Finely chop two celery sticks and about 1/2 a red pepper (I've also used finely chopped peeled zucchini). The key is to chop it finely. Add the vegetables with about 1/4 cup mayo, about 3-4 Tbsp of sour cream, zest of one lemon, about 1 tsp of lemon juice, and about 1 Tbsp of Fennel and Fire Tuna Chick seasoning. Chop the shrimp into bite-size. Add to bowl. Gently mix them together. Taste and add more Tuna Chick if needed. Serve on a soft bun with a side of potato chips.

Notes: You can replace the shrimp with lobster or crabmeat.


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