Royal Red Shrimp Rolls

Ingredients:

For the Court Bouillon:

3 quarts water
1 1/4 cup white wine (Sauvignon Blanc)
2 teaspoons multicolored peppercorns
3/4 ounces thyme
3 bay leaves
20 cloves garlic (smashed then roughly chopped)
1/2 large white onion (roughly chopped)
1 lemon cut in half (juice and rind)
2 tablespoons salt

For the Shrimp Roll:

3 pounds shrimp
8 cups ice (to quick chill shrimp)
2 cups cold water (to quick chill shrimp)
2 tablespoons kosher salt (to quick chill shrimp)
1 cup mayonnaise
1 lemon (zested and juiced)
1/8 teaspoon jalapenos peppers (stem, seeds and vein removed, minced)
1 teaspoon honey
1/2 teaspoon red wine vinegar
1/8 teaspoon hot sauce
1/2 teaspoon salt (check flavor of shrimp prior)
1 pinch black pepper
1/8 teaspoon cayenne
1/2 teaspoon smoked paprika
1 teaspoon mint leaves (finely chopped)
1 teaspoon parsley (finely chopped) + 1 tablespoon parsley (finely chopped for garnish)
1 teaspoon celery leaves (finely chopped)
1/4 cup celery (finely diced)
1 shallot (finely diced)
1 ounce butter
4 brioche hot dog buns

Chef Note

This dish can also be done with lobster, or any type of shrimp you can source from your local grocery store. The strained poaching liquid can also be used as a soup base, and it can be used to poach any type of seafood you have on hand.

Directions:

Step 1

Add all Court Bouillon ingredients to large pot. Place on center 18K mounted power burner on high and bring to a boil. Turn to medium-high heat and simmer for 20 minutes. Turn off heat, remove pot from cooktop and let cool until it reaches a temperature of 150°F (about 10 minutes). Once cooled, place pot and liquid back on the center burner.

Step 2

Set aside a bowl with ice, cold water and salt.

Step 3

Place shrimp in Court Bouillon liquid and turn to high heat for 3-4 minutes or until liquid reaches a temperature of 150°F. Ensure shrimp are moved around during the cooking process. Reduce the heat level to ExtraLow^® setting #4. Cook shrimp for 6-8 minutes or until the internal temperature of shrimp reaches 142°F using a digital instant read thermometer.

Step 4

Once the shrimp are cooked, immediately remove from hot liquid and place in ice water to cool off for at least 15 minutes. Strain and place in the refrigerator on a pan lined with paper towels until shrimp completely cool down.

Step 5

Remove the shells and heads of shrimp, devein and chop shrimp into three pieces. Place in a bowl, cover with plastic wrap and place in the refrigerator for later use.

Step 6

In a bowl add the mayonnaise, lemon zest and juice, diced jalapenos, honey, red wine vinegar, hot sauce, salt, black pepper, cayenne, smoked paprika, chopped mint leaves, chopped parsley, chopped celery and leaves, and diced shallot. Combine all ingredients with a whisk. Fold in chopped shrimp with a rubber spatula.

Step 7

In a small sauté pan, melt the butter on the bottom left burner on medium to high heat to melt. Once melted turn heat down to the lowest ExtraLow^® setting to keep the butter melted. Coat both sides of all bread with a brush

Step 8

Place a large chefs pan on the center burner and turn it on to medium high heat. Place 4 pieces of bread on pan and cook for 2 minutes per side or until bread is golden brown on both sides.

Step 9

Gently split bread in half, fill with shrimp mixture, garnish with chopped parsley and serve.