Recipe courtesy of Matt Lee
and
Ted Lee
From:
Food Network Magazine
Shrimp and Deviled-Egg Salad Rolls
- Level: Easy
- Yield: 8 mini rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 240
- Sodium
- 403
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
Kosher salt
1 pound large shell-on shrimp, deveined
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon hot sauce
2 teaspoons dijon mustard
Freshly ground pepper
4 butter lettuce leaves, halved
2 vine-ripened tomatoes, cut into 8 slices
4 top-loading hot-dog buns, halved crosswise
2 scallions, finely sliced
Directions
- Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
- Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
- Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.
- When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.
- Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
- To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.