Oysters in Northeast Florida
Could Northeast Florida be the next oyster hotbed?
For a delicious Southern take on the traditional Shrimp Roll, add a little heat with tabasco.
Ingredients
SERVINGS: 3 Cup(s)
- 1 pound medium sized shrimp, peeled and deveined
- 1 lemon
- 1 bay leaf
- 3 tablespoons celery, small diced
- 2 tablespoons fennel, small diced
- 1 tablespoon shallot, small diced
- 1/3 cup plus 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon tabasco
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon celery seed
- 1/2 teaspoon minced chives
- 1/2 teaspoon minced parsley
- 1/4 teaspoon kosher salt
- 6 soft rolls or hotdog buns
- 1 head butterhead, romaine or bibb lettuce
Instructions
In a medium sized pot add 2 quarts of water, bay leaf and 1 lemon cut in half and squeezed into the water. Bring the water to a simmer. Add in the shrimp and poach over medium heat until cooked through, about 2 minutes. Remove the shrimp and place in an ice water bath to stop them from cooking further. Drain shrimp and dice into small, bite size pieces. In a bowl add diced shrimp and the remaining ingredients. Mix until combined.
To assemble, stuff each roll with a few leaves of lettuce and about 1/2 cup of the shrimp salad. Garnish with chives and serve with your favorite potato chips.
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