San Diego Union-Tribune

ZESTY SALAD ADD-INS LIVEN UP SHRIMP ROLL

- BY ANN MALONEY

Cold seafood salad at the seashore is one of my favorite summer traditions.

Many styles of seafood salad exist, but I love to toss quick-cooking fish or shrimp in a bowl with something creamy, like mayonnaise or yogurt; a few crunchy addins, like celery or water chestnuts; and a variety of peppers, herbs and spices.

One of my favorites is this shrimp salad sandwich that plays like a homage to the lobster roll. It delivers that same juxtaposit­ion of a chilled, creamy concoction tucked inside a warm, crispy buttered bun.

Traditiona­l lobster rolls are pretty mild, letting that pricey crustacean be the star with just a few ingredient­s, such as mayonnaise, parsley and lemon. I take a few liberties. For one, I add corn into the mix because I love the sweetness and color it gives the salad. I started doing this back home in New Orleans, where I usually made this shrimp roll with leftovers from a summer boil that included very spicy corn on the cob in the big pot. To get closer to that level of heat with stovetop boiled shrimp and frozen corn, I add more hot sauce as well as horseradis­h and cayenne. It delivers that same little tingle on the tongue. If you like it milder, cut back a bit on those and then adjust to suit your taste.

The salad tastes great on lettuces and on crackers, but I like it best on a griddled, top-split hot dog bun. Brush the bread with softened butter and toast it face down in a skillet until golden.

Maloney writes for The Washington Post.

 ?? TOM MCCORKLE FOR THE WASHINGTON POST ??
TOM MCCORKLE FOR THE WASHINGTON POST

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