shrimp rolls with smoked paprika

i sometimes dream about lobster rolls; often i wish i were enjoying one. i picture the idyllic coast of Maine, a gentle summer breeze, friends sitting around a long, paper-covered table, cracking into giant lobsters and drinking beer and laughing… butter is involved, crusty rolls, and maybe corn on the cob. in my mind, delicious lobster is bringing people together and making them really happy. –am i the only one who daydreams about food in this way? anyway, lobster rolls are supposed to made “just so,” and there are purists and there are rules.

i don’t even care, i just want to eat one!

but lobster is expensive. i haven’t splurged on any since February 14th. in the spirit of the budget-conscious, yet taste-appreciative, here is a delicious sandwich that will help fill the lobster-roll-shaped hole in your heart. and it takes all of 15 minutes to get on the table. less, if you have a kitchen helper! in these shrimp rolls, the shrimp is warm and tender, dressed lightly with a creamy sauce spiked with smokey paprika. i think it’s perfect in a warm, gently-toasted bun with cool slips of red onion and a small tower of potato chips nearby (or a salad — whichever you feel most strongly about).

Trader Joe’s really makes the most perfect hot dog buns, if you can get your hands on a package — they are soft, but sturdy, they’re never longer than the brawtwurst you might tuck inside, and best of all: they aren’t pre-split, so you can split them from the top, lobster-roll style!*

my lobster roll fantasy stays alive, but these shrimp rolls are one of my all-time favorite sandwiches. you don’t even need a recipe to make them, but here’s something to get you started. there is pleasure in the really simple things, i think. get dinner on the table without a fuss, enjoy your summer evenings doing something else…. kick off your sandals, dip your feet in the pool, or have some friends over to play the best board game ever. and keep plenty of beer cooling in the fridge. enjoy!

*i don’t get money from Trader Joe’s to say this — but they do make my favorite store-bought hamburger/hot dog buns

serves 4

adapted from Martha Stewart

• 1/4 cup mayonnaise
• 3 tsp smoked paprika
• 2 tsp red wine vinegar
• coarse salt and ground pepper
• 1 TBSP olive oil
• 1 1/2 pounds small shrimp, peeled and deveined
• 4 hot dog buns
• leaves of romaine or butter lettuce
• thinly sliced red onion

if possible, try to bring your shrimp to room temperature (for about half an hour) before cooking. they will cook more evenly, and sweat less, which is important for a creamy — rather than soupy — sauce. i spread them out in a single layer on paper towels or a clean kitchen towel so that i can pat them completely dry before cooking. even if you skip the room-temperature step, be sure to pat the shrimp dry. we’re aiming to sear the shrimp quickly, not steam it.

meanwhile, combine mayonnaise, 2 teaspoons of the paprika and red wine vinegar in a bowl. season with some coarse salt and ground pepper.

heat the olive oil in a large skillet over medium. add shrimp, tossing occasionally, and season with remaining 1 teaspoon paprika and salt and pepper. pre-cooked shrimp need only to be heated through, just a few minutes in the pan — cook raw shrimp until opaque throughout, about 5 minutes.

at the same time, heat rolls in a lightly oiled skillet over medium, flipping frequently, until just browned.

remove shrimp from heat, and drain any excess liquid before adding shrimp to mayonnaise mixture. stir to combine.

cut slits into the top of the rolls, and fill with lettuce, shrimp mixture and red onion.

uptown veggie grill sandwich

i love sandwiches, man. a whole meal in one hand, a beer in the other, that’s what makes me happy. here is a really good sandwich. i made it after it’s namesake which comes from the good people of McMenamins (a Northwest empire of pubs, microbreweries, hotels, theaters and distilleries). the first time i ate one of these, i ordered it because i thought it was one of the healthier options on that day’s menu. (then i realized how much cheese.) so, perhaps not a “health food”, but this sandwich is so good. it was a great day the first time i ate one. there’s basil pesto spread inside a warm roll with jack and feta cheeses melted inside, filled to bursting with grilled squash, mushrooms and shallots. it’s packed with flavor and tastes really summery to me, and summer is what people here in the valley are daydreaming of between downpours.

since the service in my kitchen is much more prompt than at any McMenamins (if i do say so myself), i started making these at home. i love them! it’s a quick and fresh weeknight dinner that will make everyone feel happy and full, even without a meat protein (i know!). i added sliced tomato for a bright kick. serve this for your hungry family members with an age-appropriate beverage and tons of napkins (drippy sandwich = winner sandwich). don’t forget some form of crispy potatoes. enjoy!

 

uptown veggie grill sandwiches

inspired by McMenamins

serves 3 – 4

• 1/2 lb mushrooms of your choice, cleaned and sliced 1/4 inch thick
• 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
• 1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
• 2 large shallots, sliced 1/4 inch thick
• 1 tablespoon olive oil
• coarse salt and pepper
• basil pesto, homemade or purchased
• monterey jack cheese, shredded
• feta cheese, crumbled
• 2 roma tomatoes, sliced thin
• hoagie rolls or crispier french rolls

toss mushrooms, squashes and shallot slices in a large bowl with olive oil, salt and pepper until coated. spread in an even layer over a parchment-lined baking sheet (or two). roast under the broiler until softened and edges are browned, tossing occasionally with tongs. (to grill the veggies outdoors, use skewers or a grill basket.)

meanwhile, split open rolls and spread with about a tablespoon of pesto on one side of each. close them and place on another baking sheet in the oven to warm while the vegetables are roasting.

once warmed, sprinkle cheeses inside the rolls and fill with roasted veggies. top with tomato slices. (the heat of the veggies will melt the cheeses on the way to the dinner table.) yum.