Labor day came and went but summer isn’t over yet, not until September 23rd, people! We have come into my favorite month of the year and I intend to savor it. There are still endless summer patio nights to be had with easy dinners, al fresco. Keep your distance with that PSL! Though, I’d cave in to cracking an early Octoberfest for no real reason other than it goes hand-in-hand with a fire pit . So, before the last of the corn goes by and we switch from light and fresh, to full-on roasted or stewed everything, let’s make some Shrimp Rolls, yes? Let’s go!
- 1 lb fresh wild caught shrimp – shell on
- 1 lemon – sliced into wheels
- 2 celery stalks with leaves – halved/quartered to fit size of pot
Set a pot on the stove over medium high heat with 1″ – 2″ of water and a steamer basket. Layer the shrimp with the wheels of lemon and celery. Steam (covered) until just opaque, 5 minutes or so depending on the size of the shrimp you bought. Meanwhile, make an ice bath. Using tongs, place the cooked shrimp, lemon wheels and celery into the ice bath to stop the cook and chill.
- 2-3 TBSP of good mayo
- 1/2 lb thick cut bacon – cooked off, drained and chopped
- 2 celery stalks – fine chop
- 2 jalapeños – stemmed, seeded and chopped to your preference
- Zest of 1 lemon and juice from half of that lemon
- Kosher salt or crunchy sea salt and fresh cracked pepper to taste
Shell and clean the shrimp, give them a rough chop, mix everything above together and let it marry. Heap onto potato rolls (or your favorite roll if you’re weird) and eat up! Serve with some grilled corn on the cob or if you have the inclination, cut it off the cob and add it to the salad mix!
P.S. – I hear it’s football season! Heading to the game for a little tailgating? Make the mix ahead, pop it in the cooler, and bring a bag of buns with you.
*Pro tip: Jalapeños range in heat from a very mild 2,500 SHU to a more moderate 8,000 SHU. If you want to figure out where your peppers heat level falls without slicing into it, prick it with a toothpick and put that on your tongue. The wood absorbs the oils and you’ll know right away just what you’re dealing with.
**Pro tip numero dos: Keep a box of food safe disposable gloves in your kitchen at all times. You’ll appreciate having them, trust me, “Jalapeño hand” is a thing! I’ve also been witness to some incidents a little, ahem… further south. It’s hilarious and avoidable.