Ingredients
For the
crispy shallots
·
2 cups thinly sliced shallots (from
3-4 large shallots)
·
1 1/4 cups vegetable or canola oil
·
1/4 teaspoon kosher salt, divided
For the
lemony chive mayo
· 1/2 cup mayonnaise
· 2 tablespoons lemon juice
·
2 tablespoons minced chives, plus
more for garnish
·
1 teaspoon grated garlic
·
1/4 teaspoon cracked black pepper
· 1/2 teaspoon kosher salt
For the
shrimp rolls
· 1 pound large (26/30 count) shrimp, peeled, deveined, and tails removed
·
1 tablespoon olive oil
·
1 tablespoon Old Bay seasoning
·
2 tablespoons softened, unsalted butter
·
4 top-split (or “New England-style”)
hot dog buns
·
1 head of butter or
Bibb lettuce
Method
Fry the crispy shallots:
Line a plate with paper towels before you begin frying the shallots.
Add the thinly sliced shallots and oil to a small saucepan and place over
medium heat. Bring the shallots and oil to a boil, then reduce heat to
medium-low. Let the oil simmer for 15-20 minutes, stirring every 2-3 minutes,
or until the bubbling fades and the shallots begin to turn a pale golden color.
Drain the shallots:
Once the shallots start to brown, stir constantly for about 1 minute or
until they’re uniformly golden. Use a slotted spoon to remove them onto a paper
towel-lined plate and spread them out evenly. Sprinkle with kosher salt and set
aside.
Make the lemony chive mayo:
In a small bowl, whisk together the mayonnaise, lemon juice, chives,
garlic, black pepper, and kosher salt until smooth. Reserve until ready to
assemble the shrimp rolls.
Season the shrimp:
Pat the shrimp completely dry with paper towels and add to a large mixing
bowl. Drizzle with olive oil and sprinkle with the Old Bay seasoning. Use your
hands or a spoon to make sure each shrimp is evenly coated.
Sear the shrimp:
Place a large nonstick skillet over high heat. When hot, add the seasoned
shrimp in one even layer, without any additional oil. Sear the shrimp for 1
minute, or until they’ve begun to turn pink at the edges.
Use tongs to turn them and sear the second side for another minute, or
until the shrimp are just cooked through and curled.
Remove the shrimp to a plate and reserve until ready to assemble.
Toast the buns:
Wipe out the skillet and place over medium heat. Spread the softened butter
on the outside edges of the top-split hot dog buns. Place the buns in the
skillet and toast for 2-3 minutes on each side, or until golden brown and
crisp. Remove to a serving platter.
Assemble the shrimp rolls:
Line the inside of each toasted bun with 2 leaves of butter lettuce and top
each with 1/4 of the seared shrimp. Drizzle with the lemony chive mayo, and
sprinkle generously with the crispy shallots and reserved chives.
Serve warm, with plenty of
napkins.
|
NUTRITION FACTS |
|
|
772 |
CALORIES |
|
48g |
FAT |
|
50g |
CARBS |
|
35g |
PROTEIN |