Shrimp Rolls Recipes

Steps:

• Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
• Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
• Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
• Divide shrimp mixture among buns. Top with celery leaves and scallion greens.

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

Steps:

• Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
• In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
• Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
• Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
• Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
• Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

Steps:

• For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter.
• For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use).
• Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll.

Steps:

• Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
• Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
• While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
• Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
• Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Steps:

• In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
• Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
• Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
• Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.