Recipes : Captain Kidd's Hawk-Crushing Shrimp Rolls : Food Network

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Captain Kidd's Hawk-Crushing Shrimp Rolls
Recipe courtesy Michael Salmon

Ingredients
1 (8-bun) package potato bread hot dog rolls
Salt
Crab boil (recommended: Old Bay), to taste
1 pound shrimp, shelled and deveined
2 ribs celery, sliced
About 1 cup mayonnaise, to taste
1 tablespoon freshly chopped chives, plus more for garnish
1 red bell pepper, diced small, divided
1/2 lemon, juiced
1 teaspoon dry mustard (recommended: Coleman's)
Salt and freshly ground black pepper
Baby greens, for serving

Directions
Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet

pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns.

Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the
shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool
enough to handle, about 5 minutes. Once cooled, slice each shrimp in half.

In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve
remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add
the shrimp and toss to combine.

Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and
remaining red bell pepper.