Chipotle Shrimp Roll
With shrimp, lobster, or whatever you have at hand, but this roll is one you must try.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Pairing knife
- Peeler
- Medium saucepan
- Immersion blender with its glass
- Medium bowl
- Salad serving utensils
Ingredientes/Ingredients/Ingrédients
- 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
Preparación/To Prepare/Préparation
- 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.