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| Salad version with a split roll served on the side |
This experiment turned out very well. I ran across a YouTube video of Jacques Pepin making two versions of lobster rolls with Julia Child in her Cambridge kitchen. Jacques didn't really explain how to prepare the lobster in butter, so I poached my shrimp on very low heat in unsalted butter. It takes a long time to do this, about 1/2 hour, but the results are worth it. The shrimp was very tender, and retained its full flavor. Of course, the butter makes it a very rich dish! But also worth it. I would be proud to serve this dish anyone who loves lobster rolls and see what they think.
---Barbara
Butter Poached Shrimp Rolls
(adapted from Jacques and Julia TV Show on Lobster Rolls)
Serves 6 as a salad or makes 8 filled rolls
1 1/4 to 1 1/2 pounds, raw, cleaned shrimp (no tails)
1 - 2 sticks unsalted butter (enough to cover shrimp)
1 small shallot, minced
4 celery stalks, chopped
1 T. fresh tarragon, chopped (or 1/2 t. dried)
1/2 cup Lite Hellman's Mayonnaise
1 T. Dijon mustard
1 - 2 T. ketchup
juice of 1/2 lemon
salt and pepper
fresh crisp lettuce leaves, washed and very dry
6 to 8 New England style hot dog rolls
To poach the shrimp:
Melt butter on extra low in a heavy saucepan with a lid. Add defrosted (pat dry) shrimp and poach very slowly in butter, cover, and stir every few minutes. Use very very low heat. Will take about 1/2 hour.
Shrimp should be pink and opaque but still tender. Don't let them get too stiff or they will be tough.
Remove the shrimp from the butter to a bowl and chill in refrigerator until cold. About 1 hour.
Save the shrimp butter. It will be used for buttering the rolls.
Chop the shallot very finely and place in a small bowl covered in cold water and place in fridge while the shrimp cools. This will release the bitterness of the shallot. Drain before using.
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| Julia said to add lemon juice so I did |
To make the salad:
In a large serving bowl, combine 1/3 to 1/2 cup of lite mayo, 1 T. Dijon mustard, 2 squirts of ketchup (about 1-2 T.), the drained shallot, juice of 1/2 lemon, salt about 1/4 teaspoon, 4 stalks of chopped celery and toss well.
Bring the shrimp out of the refrigerator, and add the tarragon, and toss.
Add the shrimp, and toss gently until all the shrimp is coated.
For a green salad version:
Place a bed of crisp lettuce in the deep rimmed bowl or plate. Pile the shrimp salad on top. Divide the hot dog roll in two, and slather one side with shrimp butter and toast until brown. Serve on the side.
To make shrimp-filled rolls:
Butter the sides of the rolls with the leftover shrimp butter, and pan fry each side until golden brown.
Open the bun, line it with a crisp lettuce leaf, and pile with poor man’s lobster salad, i.e, shrimp.
Alternatively, you could chop up the lettuce and add it to the shrimp salad and then put it inside the toasted buns.
All versions are delicious!
B