Recipe
August 12, 2021
Ask A Chef: Shrimp Roll With Chili Lime Mayo
Ned Bell, executive chef and partner at Naramata Inn, shares the recipe for his 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.
Send your questions to [email protected].
Directions
Yield:
Make Mayo
- 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.
Toast Bread
- 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.
John Hollands, Naramata Inn
House & Home July/August 2021