Many years ago, I had the opportunity to travel to Nova Scotia, Canada. The beauty of the area is seared into my brain, and one day I would love to return. For dinner on our first night, we went to a restaurant near Peggy’s Cove to have of course, lobster…before going to the restaurant our host took us to the area where all of the lobster men arrived with their catch. It was truly a lovely sight to behold, and I must say, that this was by far the BEST lobster I have ever had in my life.
On the way back from Canada, my flight stopped over in Maine, where I picked up a few live lobsters to fly back home with me, and it was also where I ate my first lobster roll. Traditionally, the lobster rolls in Maine are served simply with a little mayo on a split top hot dog shaped bun that is gently griddled and toasted in butter…how delicious and equally memorable.
This past weekend, I made some homemade mayonnaise to use in some shrimp salad sandwiches that I was planning to serve for a quick lunch, alongside my equally delicious potato salad. I didn’t want to serve this delicious delight in a ho hum bun, so I picked up some fresh baked rolls at the local Amish market, and turned them into those famous split top rolls! I had some beautiful 26/30 shrimp that I peeled and deveined and then steamed gently… I also added a little celery, tomatoes and roasted chopped beets on the side. If you don’t like shrimp, you can also make this with just about anything…jumbo lump crabmeat or even a delicate flaky fish is equally delicious.
This quick, easy and delicious sandwich brought back so many fond memories of those lovely places I had the privilege of visiting.
An original recipe by www.goodfoodgourmet.com
Shrimp Salad Sandwich (makes 4 sandwiches)
2 cups cooked steamed shrimp
2-3 Tablespoons mayonnaise (homemade if possible)
3 small ribs of celery, chopped finely
1 medium tomato, sliced very thin
1 roasted beetroot, diced small **optional
1 Tablespoon chopped chives***optional
1 Tablespoon chopped parsley ***optional
4 Tablespoons butter
Steam the shrimp gently and set aside to cool. Chop the celery and the other herbs and beetroot if you are going to use them. Slice the tomato thinly, so that it fits snuggly into the roll. Once the shrimp has cooled, add the mayo and all of the chopped herbs. My father used to add the beets into the mixture too, but it will turn everything pink…if you don’t mind that. I personally don’t like my food to look like pepto bismol, so I serve them on the side. Toss the filling gently and set aside.
Square off the edges of the buns and split the top from one end to the other. Add 2 tablespoons of butter to a small skillet and gently toast the sides and the bottom of the rolls.
Remove and cool slightly. Add the thin slices of tomato and fill with the shrimp salad…you will be transported to heaven after you have taken your first bite!
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