summer daze

Is July really around the corner? Lately I’ve been reminiscing about summers past. Top on that list were the parents’ weekends at my girls’ summer camp in New Hampshire. I cherished seeing them canoe, sail and perform skits in their little checked shirts. Another highpoint- the lobster rolls at George’s just down the road.

There’s nothing quite like a lobster shack roll. And while they’re almost impossible to replicate, I’ve discovered a suitable home sub. Shrimp rolls on buttered split-top buns come pretty close to the real deal.

Key are top-shelf jumbo shrimp and New England style rolls. Thankfully I located both at Whole Foods.

I almost fainted when I got to the cash register, obviously I was looking at a different price label when I put these frozen babes in my cart. But I must say once I got over the sticker shock, they were totally worth it. You want to make sure you get really large shrimp, preferably 16-20 count.

And these brioche buns are unbelievable. Buttered and warmed you can almost hear the waves crash and taste the salt in the air.

To defrost the shrimp place in a large bowl. Fill with cool water, cover with plastic wrap and refrigerate for about an hour.

Drain well. If they have them, remove the tails, then cut the shrimp in half lengthwise.

Chop up a quarter cup each of sweet onion and celery. And a teaspoon of chopped fresh dill.

Add to the shrimp, along with two tablespoons of high-quality mayo (such as Hellman’s or Duke’s) and a tablespoon of freshly squeezed lemon juice.

Toss to combine, adding more mayonnaise if needed.

Season with salt and pepper. Cover and refrigerate, can be made several hours ahead of time.

Preheat oven to 350 degrees. Lightly brush inside of each roll with melted butter. Bake for 5 minutes or until lightly toasted. Set aside.

Generously fill each bun with the shrimp mixture and serve immediately.

After one bite and I’ll bet you too will be transported.

And here’s a video of how to make a simple supper for one or two. 

For more videos and photographs follow me on Instagram @andshecooks2_