Southern Shrimp Roll

For a delicious Southern take on the traditional Shrimp Roll, add a little heat with tabasco. Photo by Jesse Brantman.

Makes 3 cups

Ingredients

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.