Smith's Food & Drug Chef Jeff Jackson joined us with a recipe for a Spicy Shrimp Roll. No, not sushi, but a sandwich!
2 celery stalks, finely chopped
¼ c. mayo, or a little more if you think it needs it
3 tbsp. fresh lemon juice
2 tbsp. prepared horseradish
¼ tsp. kosher salt
¼ tsp. cayenne pepper
A few dashes of hot sauce
1 lb. shrimp, peeled, deveined, cooked and roughly chopped
1 c. frozen or fresh corn
2 green onions, chopped
1 tbsp. chopped fresh parsley
2 tbsp. butter, softened
6 split top hot dog buns or similar soft rolls
1. In a large mixing bowl, combine the celery, mayo, lemon juice, horseradish, salt, cayenne pepper and hot sauce. Stir to combine.
2. Add the shrimp, corn and parsley. Toss until it is evenly combined. Taste and adjust the seasoning as necessary. Place in the fridge at least 2 hours or overnight.
3. When ready to serve, warm a large skillet over medium heat. Spread some of the butter on the insides of the bun. Gently press the buns, buttered side down onto the pan and cook until golden about 2 minutes. Add some of the salad and garnish with a little more parsley and a lemon wedge. Enjoy!
You can find more great recipes at: smithsfoodanddrug.com.