Anyway…so what’s going on with you guys?! Doing any last minute road trips?! Going to any concerts or festivals?! I just moved into the Boulder area this week and really loving the weather, people and especially…the mountains! It has been a great first week so far and I’m looking forward to exploring the farmer’s markets in the area this weekend.
It is supposed to cool down significantly this weekend, but it doesn’t mean you can’t enjoy this shrimp roll! It is a really really great roll and I hope you take the time to make it. Even as summer winds down and we start heading into fall (Halloween decorations are popping up….whaaaat…) it is still a great time to enjoy good seafood. Have a great weekend and check out the recipe!!
| Prep Time | 20 minutes |
| Cook Time | 2-3 minutes |
| Servings |
4 servings
|
- 1/2 lb medium shrimp, peeled and deveined
- 4 potato or white rolls
- 3.5-4 oz mayonnasie
- 2-3 tsp gochujang
- 1 gherkin, finely chopped
- 2 radishes, finely chopped
- 1-2 green onions, sliced
- zest of 1 lime
- juice of 1/2 lime
- fine sea salt
- black pepper
- 1 bunch cilantro
- Siracha sauce to serve
Ingredients
|
|
- Cook shrimp in salted boiling water for about 2 minutes. Rinse shrimp in cold water until cool. Pat dry and chop in bite size pieces.
- In a medium bowl add shrimp, mayo, gochujang, gherkin. and radishes. Add the sliced green onion. lime zest and juice to the bowl and mix. Add the salt and pepper, season to taste.
- Optional: Butter each side of the rolls and toast on a skillet for a couple of minutes. Assemble: Tear off some cilantro and place on the bottom of each roll. Fill each roll with the shrimp mixture, top with radishes and green onion if you like. Finish with a good squeeze of Siracha sauce.
Feel free to make the shrimp mixture ahead of time. Just make sure to store in a container and place in the refrigerator, holds up well for a few days. If you are not a fan of mayo, try substituting with Greek yogurt.