You may also like
Categories:
garlic onion flat leaf parsley thyme green bell pepper kosher salt cayenne pepper ground black pepper vegetable oil jumbo shrimp Creole seasoning Creole seasoning vegetable oil mayonnaise celery celery sour gherkins hot dog buns
Viewed: 31 - Published at: 6 years agoIngredients
- 2 garlic cloves
- 12 small onion, coarsely chopped
- 1 jalapeno, halved lengthwise and seeded
- 1 tablespoon flat leaf parsley
- 1 teaspoon thyme leaves
- 12 medium green bell pepper, coarsely chopped
- 12 teaspoon kosher salt
- 12 teaspoon cayenne pepper
- 12 teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 1 lb shelled and deveined jumbo shrimp, butterflied
- 14 cup creole seasoning, paste
- 1 tablespoon creole seasoning, paste
- 2 tablespoons vegetable oil
- 14 cup mayonnaise
- 1 celery rib, finely chopped
- 1 tablespoon finely chopped celery leaves
- 2 sour gherkins, finely chopped (2 tablespoons)
- 4 hot dog buns
Method
- MAKE SPICY PASTE:.
- In a food processor puree the garlic, onion, jalapeno,arsley & thyme.
- Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.
- Transfer to a bowl and stir in oil.
- MAKE THE SHRIMP ROLLS:.
- Light a grill.
- In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
- Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
- Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
- Transfer to a plate and freeze just until cooled, about 5 minutes.
- Chop the shrimp and stir it into the mayonnaise.
- Mound the shrimp salad in the buns and serve.
- *Make the paste up to 3 days ahead and keep well refrigerated.
- **Lemony, full-bodied Semillon: 2005 Peter Lehmann.
- ***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.
