Ever since I had the opportunity to eat at Luke’s Lobster in NYC, I’ve always been on a search for a good lobster roll in DC and in Baltimore. Admittedly, Luke’s Lobster is fairly small for the price. That being said, my good friend “Judifer” back home sent me a link on FB to a short video for a shrimp roll recipe. It was made to mimic the infamous lobster rolls that are so famous in the northeast, using chunks of butterfly shrimp instead of lobster. However, you can still use real lobster, just get it when it’s on sale like it was two weekends ago at Safeway: $5/tail is a deal that can’t be beat!
It’s been awhile since I’ve posted a home recipe. It’s not that I’m not cooking because I have plenty of things that I’m whipping up here, especially when I’m trying to clean out my kitchen here in Baltimore, but for some reason, I was always behind in my restaurant ratings as well. That being said, this is my modified shrimp roll recipe, taken from the original video here. It makes about two rolls, depending on how much you like to load up on the bread. Mind you, it is a lot of “to-taste”. I can’t stress how important prep-tasting is when it comes to cooking since everyone’s taste is different!
Shrimp Roll Recipe
- 12 large shrimp, de-veined and butterflied (sliced along the back), defrosted and shells on
- 2 Tbsp of olive oil
- Japanese mayonnaise
- BoltHouse Farms caramelized onion yoghurt dressing
- 1 Tbsp honey
- 1 green onion/scallion, thinly sliced
- 1/4 tomato, diced
- 2 Tbspn of finely diced red onion
- 1/3 fresh zuccini, peeled and diced (or small-diced cucumber or celery)
- 2 quarters of a fresh baguette
- butter or garlic butter
- Toss the shrimp in the olive oil and add a little salt and pepper to taste (maybe a pinch of each).
- Bake until shrimp is cooked through (will go from translucent grey to opaque orange with a firm texture), flipping midway. Will be approximately 15 minutes in a toaster oven and much faster in a regular oven since it is hotter.
- Let shrimp cool after it is cooked
- Add about 2 Tbspn of Japanese mayo and 3 Tbspn of Bolt House yoghurt dressing together. Combine with the honey, a pinch of salt, pepper and mix evenly.
- Slice the cooled shrimp into thirds (chunks) and add to the dressing mixture. Toss to coat shrimp evenly.
- Add the diced zuccini, red onions, tomato, and green scallions. Toss quickly but not too much because water from the tomato will make the overall mixture runny.
- Leave in fridge to cool before serving. If you are eating it now, put it in the freezer for a good 10 minutes for a flash cool-down.
- Take baguette quarters and split into half. Light toast it so the bread doesn’t tear when you spread the butter (if you are using a margarine spread or a soft butter spread like ‘I Can’t Believe It’s Not Butter’, you do not have to toast it first).
- After it is lightly toasted, generously put butter on both sides of the baguette halves and toast again until it is golden (not brown) in color.
- Serve chilled salad on top of the warm bread immediately. (I like it with alfalfa or broccoli sprouts!)
I hope that you enjoy this modified recipe. It’s definitely now one of my summer favorites and I can’t wait to try this with real lobster tail sometime!