I have been craving lobster rolls ever since summer began. Don't know why I crave it because I've never ever tasted it in my life. After searching online for a recipe for shrimp rolls, I decided to just wing it and make do with whatever ingredients I had at home. 

The sandwich needs more color. I wanted to initially make it with some buttered lettuce, but I never had the chance to make it out to the grocery store. Also, Jimmy said the tomatoes were overwhelming so I would cut back on those or dice it into the shrimp mix. Next time I make it, I'll try it with some roasted red peppers and buttered lettuce.

Shrimp Rolls

serves 3 (2 adults and a child)

    

Ingredients

• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• cayenne pepper
• celery salt or minced celery
• salt
• pepper
• 1/2 lb shrimp
• 2 tablespoon butter 
• 2-3 cloves of garlic minced
• wedge of lemon
• slices of tomatoes
• sub rolls or hot dogs or any bread you would like

 

1. In a small pot, melt 1 tablespoon of  butter and add some lemon juice. In a separte pan, sauté shrimp and add garlic. Cook until shrimp is pink colored.
2. Add cooked shrimp with the buttered lemon into the mixture. Set aside. I let the cooked shrimp cool down a bit before adding it to the mixture.
3. Mix mayo, Dijon mustard, celery salt, and cayenne pepper. Adjust the seasoning to your liking, adding more cayenne pepper for more spiciness.   
4. Melt another tablespoon of butter and spread onto rolls. Then toast the rolls on a griddle pan. 
5. Once toasted, add the sliced tomatoes if you like and spread the shrimp mixture onto the rolls. 
6. Now you’re ready to eat it. Enjoy! 

Another note: measurements of ingredients aren't exact, adjusting as needed. 

It's been awhile since my last posting. I've been too tired and haven't really had the urge to cook. However, I managed to do some baking for the Nesbitt's July 4th get together. I know it's been 3 weeks. There was a recipe for cherry hand pies in this month's Bon Appetit. Not too much of a cherry pie person, I decided to make apple pies instead for their get together. These were easy and quick to make. Next time I'll make these into squares as oppose to rectangles, less guilty popping them into my  mouth! 

Everyone in my family knows that pasta is my go to dish when I don't know what to cook for dinner. They also think that it's always a creamy pasta dish, but not always. I had tomatoes sitting in my fridge so decided to cook a pasta dish. Since we're trying to eat a little healthier, I was able to find a recipe that was tomato based with no heavy cream. It was a tear out from a food magazine from a while back. I also added sauteed mushrooms before tossing in the roasted tomatoes. I mixed everything and topped it off with some chopped basil for color. Also, it doesn't matter if you use McCormick's gourmet seasoning collection or not (I only had was McCormick's gourmet Italian seasoning). It still turned out delicious.