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Creamy Crunchy Sweet & Spicy Summer Shrimp Roll

Creamy Crunchy Spicy Summer Shrimp Roll

I like to rip-off iconic dishes here at Sippity Sup. My intention is to start with something familiar and see where my spatula takes me. However, more often than not I fail. I don’t mean I fail in some inedible sense – that sort of fail never sees the light of blog. Instead, I mean I almost always fail to stay true to the original intention of the dish in some important way. Which is why you’re looking a Creamy Crunchy Sweet & Spicy Shrimp Roll instead of a Classic New England Lobster Roll.

If you grew up in New England (I did not) summer means chowing down on lobster rolls in the failing light of a summer’s eve listening to the surf as the inevitable night chill creeps in. In other words, lobster rolls are as romantic as they are delicious! It also means lobster rolls are iconic. There are a lot of reasons for this. First, lobster is delectable and it’s a local ingredient up and down the coast of New England. However, the lobster roll is iconic for more than just culinary transcendence. Lobster rolls are iconic because they symbolize abundance. New England’s summertime abundance.

Needless to say, with this kind of buzz, the lobster roll has been embraced across the continent. With popularity, the lobster roll has been the subject of countless variations, and depending on the restaurant, you’ll hear it said that a real lobster roll can be made “no other way than our way...”

Spicy Shrimp Roll with Cardamon Sauce

Which is why I feel particularly bad that my “way” doesn’t even feature lobster. As I said I’m not a New Englander so lobster doesn’t symbolize abundance to me (or even summer). Still, I like lobster and I love the simplicity of lobster rolls. But truth be told – I’d rather eat fried shrimp. I grew up on the Gulf Coast of Florida where shrimp (not lobster) brings back joyful summer memories of freckled faces and sand between my toes.

So forgive me – my lobster roll is a shrimp roll – let’s just move on. GREG

Spicy Shrimp Rolls CrumbsSpicy Shrimp Roll Sauces Panko Fried Shrimp for Spicy Shrimp Roll

Spicy Fried Shrimp Roll with Cardamon Sauce

Print This Recipe Total time Yield 4Source Inspired by Baco Mercat, Los AngelesPublished

With a toasted, buttery outside and a soft inside, flat-bottomed, top-loading New England style hot dog rolls are the classic choice for Lobster Rolls. Other rolls can be used in this recipe if you prefer.

Spicy Fried Shrimp Roll

Ingredients

  • 1 red onion (peeled and thinly sliced)
  • ½ cup warm water
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt (plus more as needed for seasoning, divided)
  • ½ cup sour cream
  • 2 tablespoon milk
  • 1 teaspoon (plus 2 tablespoons) freshly squeezed lemon juice (divided)
  • 3 tablespoon minced flat leaf parsley (divided)
  • 2 tablespoon minced chives
  • 1 teaspoon finely grated lemon zest
  • 7 teaspoon minced fresh garlic (divided)
  • freshly cracked black pepper (as needed for seasoning)
  • 1 serrano chile (seeded and minced)
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 large egg
  • 1 cup panko bread crumbs
  • 16 large shrimp (about 1 pound) peeled, tails removed
  • vegetable oil (as needed for drying)
  • 4 tablespoon melted butter
  • 4 top split hot dog buns (see note)
  • 1 Hass avocado (peeled and sliced)
  • lemon wedges (as needed for serving)

Directions

Make the pickled red onion: Place red onion slices into a medium bowl. In a 1‑cup or larger pitcher whisk together water, vinegar, granulated sugar and 1 teaspoon salt until dissolved. Pour the mixture over the onions. Set aside at least 3 hours.

Make the crema: In a bowl, whisk sour cream, milk, 1 teaspoon lemon juice, 2 tablespoons parsley, chives, lemon zest, and 1 teaspoon garlic; season with salt and pepper.

Make the spicy cardamom sauce: In a blender, combine the remaining minced garlic with minced chile, cardamom, cumin, olive oil and remaining 2 tablespoons lemon juice. Puree until smooth. Season with salt and pepper.

In a small bowl beat the egg until well-combined. Place the panko, remaining 1 tablespoon parsley, and a pinch each salt and pepper in a separate medium bowl; mix well.

Dip a shrimp in the beaten egg, letting most of it drip back into the bowl, then dredge the shrimp in the panko mixture; transfer it to a parchment-lined baking sheet. Repeat with the remaining shrimp. Refrigerate for 10 minutes.

In a medium saucepan, heat 1‑inch of vegetable oil to 350 degrees F. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 to 2 ½ minutes total time. Transfer the shrimp to a clean parchment-lined baking sheet to drain; season with salt. Repeat with remaining shrimp. The shrimp can be made up to 3 hours in advance. Reheat for about 6–8 minutes in a 350 degree F. oven.

Make the shrimp rolls: Heat a large griddle, skillet or grill pan over medium-high heat. Brush the outsides of the buns with melted butter then toast or grill the outside surfaces until lightly golden. Spread some spicy cardamom sauce inside each bun, arrange 4 shrimp and 3 or 4 slices avocado on top. Scatter with pickled red onion to taste and a drizzle of the prepared crema. Serve immediately with lemon wedges on the side.

Shrimp Roll

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