Argentine Red Shrimp Rolls

Malzemeler

Poach:

▪3000g (about 3 quarts) water

▪120g (about 2/3 cup) coarse salt

▪90g (about ½ cup) sugar

▪1 lemon, halved and juiced

▪600g (about 1.25-1.45 lbs) raw 21/25 Argentinian red shrimp, peeled and deveined

Dressing:

▪120g (about ½ cup) mayonnaise

▪20g (about 1/2 cup) chives, finely cut

▪3g (about ½ tsp) salt

▪1 lemon, zested

▪15g (about 1 tbsp) lemon juice

Assembly:

▪4 brioche hot dog buns

▪15g (about 1 tbsp) neutral oil, for toasting

▪Extra chives, for topping

▪Black pepper

Yöntemler

1. Combine water, salt, sugar, and the sliced/juiced lemon in a large pot and bring to a boil.

2. Add shrimp, turn off the heat, and let cook 3 minutes. Remove with a spider to a paper-towel-lined sheet tray. Refrigerate 20 mins to cool.

3. Cut shrimp into bite-sized pieces, pat dry, and gently fold in mayo, chives, salt, lemon zest, and lemon juice. Taste and adjust salt and lemon.

4. Heat oil in a nonstick pan over medium and toast the buns on the inside until golden.

5. Spread a little mayo on each bun, fill with the shrimp mixture, and top with more chives and black pepper.