I may catch some flack for blogging this but it is a joke in our family that my aunt, well let’s just say doesn’t share my passion for cooking. I’m not sure where this joke exactly started but it was probably years ago and snowballed, remaining a giggle today. Contrary to this joke, tummies are always full in her house and tonight’s dinner recipe happens to be thanks to her! A creative yet simple version of a lobster roll, these Shrimp Salad Rolls are light and fresh and a great way to get kids trying some new flavors. This recipe just proves that even minimalist chefs can create a delicious and sophisticated meal.
Shrimp Salad Roll
1 lb uncooked cleaned and peeled large shrimp
1 TBS capers
2 stalks chopped celery
1/4 cup chopped onion
1 TBS chopped parsley
Juice of 1/2 lemon
1/4-1/2 cup mayo, depending on your taste
Salt, Pepper, and a dash of dried oregano
Boil shrimp in a large pot for 3-4 minutes until pink and cooked through. Let cool completely. Chop and transfer to a large bowl. Add the rest of the ingredients and let chill in the refrigerator for at least an hour to over night to let the flavors blend. Serve on potato rolls, cold.
The simplest of recipes from a “non-chef” turns into a fake-out gourmet meal! Looks pretty, tastes great, and comes from kitchen to table in no time at all. Thanks to my aunt for the dinner inspiration, and to my cousin for sharing her shrimp salad 🙂
Stephanie a.k.a. The Foodetarian