The East Fork Journal

The East Fork Journal is a collection of musings, interviews, recipes and special features on products, collaborations and other beautiful objects we stumble across on our journey.  To get all of this delivered to your inbox a few times a month simply enter you email.  We hope you enjoy and if you like what you see tell us!  

 

East Fork Kitchen: Southern Style Shrimp Rolls


Serves 4 healthy appetites

A Shrimp Roll looking extra *nice* in the shallow bowl in Ember

A Shrimp Roll looking extra *nice* in the shallow bowl in Ember

When the weather's warm,  we're all about meals that make you feel like you're on a beach vacation, even if you're just on your lunch break.  If you've got some knife skills, you can throw these bad boys together in 20 minutes tops, 30 if you don't.  Look for pink shrimp from the Gulf - much more delicious than farmed-shrimp (which are indistinguishable in taste from tilapia) and easier on the planet, too. If you're feeling fancy or celebrating something special (Father's Day, hint hint) sub lobster for the shrimp.

1.5 lb North Carolina pink shrimp, peeled & deveined
3 large stalks of celery
1 shallot
Zest & juice from 1 or 1 ½  lemon (your preference)
Little fistfuls of chives, dill, and parsley to taste
½ cup of Duke’s Mayonnaise
½ cup of Greek Yogurt (you can go 100% mayo if you prefer) 8 Hot Dog buns, the cheaper the better (Bunny Brand works well, or Arnold’s Potato Rolls)
Good quality salt & pepper to taste
Tabasco sauce if you’re into that sort of thing (pst...you should be into that sorta thing)

  1. Set a large pot of generously salted water to boil

  2. Fill a colander with ice cubes and set it in the sink

  3. Finely chop the celery, shallot, and herbs.  The finer the chop on the celery the nicer your roll will eat.

  4. In a large bowl, mix the mayonnaise, yogurt (if you’re using it) and lemon juice with a fork.  Add the herbs and mix to combine.  A turn or three of fresh black pepper is always welcome.

  5. Don’t overcook your shrimp! Three or so minutes in the boiling water should do.  Pour them out over the ice filled colander and give them a good rinse of cold water.  If you have the time feel free to blanch them properly and let them chill in the fridge until they’re good and cold.  If you don’t, don’t sweat.  Roughly chop the shrimp and add them to the other fixings.  Stir to combine.

  6. Now the buns: get a tablespoon or two of butter hot in a frying pan. Turn the flame to medium.  Splay open your buns and get them golden brown. Here’s the important part: before you pull them off the pan, use a very light hand to sprinkle water over top of them (just wetting your hand and shaking them off over the pan works, or if you want to get fancy you can spritz them with water from a spray bottle).  Put a lid on your pan and cook for just 30 more seconds or so.  Pan-Steaming your buns makes them 4x as fluffy.

  7. Pile your buns high with the shrimp salad.  Serve with the new Pilsner from Pisgah Brewing  or, better yet, a bright and zippy riesling like this tasty number from German producer Immich-Batterieberg (currently on the wine list at All Soul’s Pizza).