Home' Trinidad and Tobago Guardian : June 6th 2015 Contents A29
Saturday, June 6, 2015 www.guardian.co.tt Guardian
Looking for a decadent but affordable seafood meal? Try shrimp rolls. AP PHOTO
One of the most popular seafood
delights is the lobster roll. But everyone
can t readily afford lobster, so here s
this recipe, an attempt to concoct a
poor man s lobster roll.
Swap shrimp for lobster but you have
to be careful not to overcook the shrimp.
First, don t be fooled by the raw
shrimp at the fish counter. Just because
they are raw doesn t mean they are fresh.
Almost all of the shrimp we buy in
this country have been frozen, often in
And as soon as they are defrosted,
they start to head downhill. Buy thawed
shrimp with the shells on.
But be sure to ask the person at the
counter how fresh they are. And take
a whiff yourself. If they smell fishy, move
on.Why buy shrimp with shells? Two
reasons: They are cheaper and you can
freeze the shells and use them later as
fodder for a shellfish stock.
Here s my method for peeling and
cleaning the shrimp.
Peel all of the shrimp first, then pile
them onto a cutting board.
Take each shrimp, one at a time, and
lay it flat. Cut a slit about 1/16-inch
deep down the back of the outside
Having scored all of the shrimp, carry
the cutting board over to the sink, then
briefly run each shrimp under cold water
while pulling out and discarding the
little vein (often black) that runs down
And here s my method for cooking
shrimp so they turn out tender. The key
is to avoid boiling them.
Boiling any piece of protein for more
than a few minutes can make it tough.
Instead, add the shrimp to boiling
water (the shrimp instantly cool the
water to below a simmer), then cook
for just two to four minutes, or until
the shrimp are just cooked through.
The water also must be well-salted
or the shrimp will taste bland.
Finally, it s crucial to transfer the
shrimp from the hot water to ice water
as soon as they are done to stop the
The dressing here is simple and effec-
tive, but you re welcome to customise
it by substituting celery for the cucumber
or by adding chilies, Dijon mustard or
For true New England style, the bun
should be slit open on the top and have
no crust on the sides.
Buy some standard hotdog buns and
slice off the sides.
Why must the bun sides be crustless?
The better to soak up butter when toast-
ed in the pan. (AP)
---Sara Moulton was executive chef
at Gourmet magazine for nearly 25
years, and spent a decade hosting
several Food Network shows. She
currently stars in Sara's Weeknight
Meals and has written three cook-
480 calories; 290 calories from
fat (60 per cent of total calories);
32 g fat (10 g saturated; 0 g trans
fats); 175 mg cholesterol; 1250 mg
sodium; 28 g carbohydrate; 1g
fiber; 4 g sugar; 20 g protein.
NUTRITION INFORMATION (PER SERVING)
Swap shrimp for
lobster, roll with it
4 ozs seedless cucumber,
cut into 1/4-inch dice (a scant cup)
1 lb peeled and deveined large shrimp
1/2 cup mayonnaise
1 tsp lemon zest
1 tsp lemon juice
2 tbsp minced fresh chives, dill or
tarragon, plus extra to garnish
Ground black pepper
3 tbsp unsalted butter
4 hot dog buns
In a large saucepan over high, bring
three quarts of water to a boil. Set a
bowl of water and ice nearby.
In a colander, toss the cucumber with
a little salt. Let drain over the sink for
ten minutes, then use paper towels to
pat dry. Set aside.
When the water comes to a boil, add
one tablespoon of salt and the shrimp.
Cook for two to four minutes, or until
the shrimp are just cooked through.
Start timing from the moment you
put the shrimp in the pan, even though
the water will immediately cease boiling.
Keep the heat on high but do not let the
water get any hotter than a bare
As soon as the shrimp have changed
colour, remove one shrimp from the pan
and cut it crosswise. If the meat is
translucent at the centre, let the shrimp
cook a little longer.
If the shrimp is opaque, use a slotted
spoon to transfer all of the shrimp to
the bowl of ice water. Let the shrimp
cool for ten minutes, then drain, pat dry
and cut each crosswise into 1/2-inch
In a medium bowl, combine the
mayonnaise, lemon zest, lemon juice
and two tablespoons of chives, dill or
tarragon. Season with salt and pepper.
Add the cucumbers and the shrimp,
then mix well.
In a medium skillet over medium-high,
melt the butter. When the foam has
subsided, reduce the heat to medium.
Add the hot dog buns, placing them
on one of their sides. Immediately turn
the buns over to the other side (to make
sure the butter gets evenly distributed)
and cook until they are golden on the
side that is down, about one minute.
Turn them back over and cook them
on the other side until golden, about one
Transfer the buns to serving plates
and let them cool for a few minutes
before stuffing each one with a quarter
of the shrimp salad. Sprinkle each
portion with additional fresh herbs.
• Serves four
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