August 12, 2021
Ask A Chef: Shrimp Roll With Chili Lime Mayo
Q: I had the most amazing shrimp roll the last time I was in the Okanagan. Can you get the recipe for me so I can make it at home? — Olivia, Vancouver
A: The secret to this classic summer sandwich is the mix of flavors. The sweetness of delicate pink shrimp (sometimes called bay shrimp or Oregon shrimp) is offset by a tangy chili citrus mayo. “This is one of my favorite dishes for Canadian summer days,” says Ned. “It’s nice and light, perfect for the beach, lakehouse or a picnic.” For the all-important bun, a classic hot dog bun is just fine or try a buttery brioche roll if you’re feeling fancy.
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- In food processor or blender (or use immersion blender), combine egg, egg yolk, lime zest and juice, and salt and pepper. With machine running, slowly add oil in thin, steady stream.
- When mixture is emulsified and thickened, add Sriracha, to taste. Adjust seasoning with more salt, pepper or lime, if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.
- Cut bread slices in half crosswise, then partially slice each half so it opens up like hot dog bun. If using buns, slice horizontally but not all the way through.
- Heat large skillet over medium-high heat. Spread soft butter on outside of bread and toast in pan, until golden brown and lightly crispy on both sides.
Assemble Shrimp Roll
- In medium bowl, mix shrimp with Chili Lime Mayo (just enough so shrimp is lightly coated). Squeeze in lime (or lemon) juice and salt and pepper, to taste.
- Spoon shrimp mixture into brioche pockets, filling them as much as you can (there’s never too much!). Sprinkle on flaked sea salt and chives. Dig in while they’re still warm.