SHRIMP LOBSTER ROLL // SPONSORED BY CAPE COD

At a recent food festival I got to hear two of my favorite chefs, Jon and Vinny from Son of a Gun, discuss the art of the perfect lobster roll.  Inspired by some of their tips, I set out to make my version of this East Coast classic. So when Cape Cod Potato Chips reached out to me about their Lobster Roll Rumble, I wouldn’t be more excited. As a West Coast girl, East Coast lobster is a bit on the pricey side for me, so I came up with a recipe for a delicious faux-lobster roll using shrimp.  A few unexpected twists I learned were using brioche buns instead of hotdog buns, making these rolls the perfect appetizer; letting the lobster (or in my case, shrimp) dry out thoroughly, so it soaks in the mayonnaise more efficiently; and for me, putting Cape Cod Potato Chips right on top for the perfect crunch. The flavors are fresh, creamy, and of course, buttery. If you’d rather switch out the shrimp for lobster or crab or even halibut, go for it! However you like your roll is fine by me. Enjoy!

SHRIMP LOBSTER ROLL // The Kitchy Kitchen

SHRIMP LOBSTER ROLL // The Kitchy Kitchen

INGREDIENTS

For 8 small rolls

1 tablespoon old bay seasoning

2 garlic cloves, smashed

3 sprigs parsley

1 pound shrimp, peeled and deveined (or lobster)

1/2 cup mayonnaise

1 tablespoon Worcestershire sauce

kosher salt and freshly ground pepper to taste

8 brioche buns (mine were about 4 inches wide), refer to the photo below for how to break them down.

4 ounces unsalted butter, room temp

2 cups Cape Cod Kettle Cooked Potato Chips, Original (But you can use any flavor you want.

1 tablespoon chives, finely chopped

DIRECTIONS

Boil 2 quarts of water and add old bay seasoning, garlic, parsley, and then the shrimp.  Cook for a few minutes (about 3 to 5), or until the shrimp turn pink and bob at the top of the pot.  Remove immediately and pop the shrimp into an ice bath to halt the cooking process.  Drain the shrimp, chop them up, and lay them on a plate covered with a paper towel.  Pop in the fridge, uncovered, and let the shrimp dry out overnight or at least for a few hours.

Once the shrimp has dried out, combine the chopped shrimp with mayo, Worcestershire sauce, and a little salt and pepper. Stir until the shrimp have broken down a little, and let the mixture rest for at least 15 minutes, so the shrimp can soak up some of the mayo.

When ready to serve, butter each bun with a tablespoon of butter and toast the buns in a pan over medium heat.  Keep an eye on them to make sure they don’t burn.  Top the buns with about 2 ounces of shrimp, garnish with Cape Cod Potato Chips, and sprinkle with chives.  Enjoy while still warm!

SHRIMP LOBSTER ROLL // The Kitchy Kitchen

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