This Summer I have been revisiting the classics. I think that my Cooking Me is evolving and is now appropriating recipes I hadn’t had the courage to modify before. And in the same way as we’ve been doing at home for the last couple of years the tuna tostadas arrive to the table just as the Summer begins all the way to the last rays of sun in the Fall, the last couple of months I have been in a seafood salad mode. It’s all been about the ceviches, the tiraditos, and the seafood salads. Therefore, today I want to share the last version of the shrimp roll I prepared that tweaks the one I ate in the New England coast a long time ago and which had been made with lobster. I must confess, however, that finding lobster tails was impossible for some strange reason, so I decided to make them with shrimp. It seems everyone in the neighborhood had the same wicked lobster craving I had, so, I decided to change it up a bit more.
Equipment
Ingredients
- 500 g. jumbo shrimp, peeled, cooked, and diced
- 2 sticks celery , peeled and finely diced
- ¼ cup fennel, peeled and finely diced
- ¼ cup radishes, finely diced
- parsley, finely chopped
- 1 piece lime, the juice
- ½ cup mayonnaise
- 1 piece chipotle chili in adobo
- 4 pieces hot dog buns, New England style
To Prepare
- In the glass of a food processor or an immersion blender (being the latter my personal choice), add the mayonnaise and the chipotle chili in adobo. Pulse until both ingredients blend and incorporate fully. If you'd rather, you may do the mayonnaise from scratch, but it isn't necessary if you don't want to.
- Add the cooked shrimp and the vegetables to a medium bowl and bind everything with the mayonnaise and lime juice. Season with a little salt and enjoy in a bun, but… among us friends, you should know that you can also put the salad on some crunchy corn tostadas and it will work perfectly.
- By the way, if you'd rather make them with lobster, I suggest using between 3 and 4 lobster tails for this recipe, depending on the size.
