Fumbling Toward Culinary Talent: Cayenne Shrimp Roll

I stumbled across an intriguing recipe in The Washington Post. It's called a "Spicy Shrimp Roll." 

I modified it to fit the needs of the Nasty household since my son doesn't like horseradish. Also, I didn't have raw shrimp, so I just thawed a pound of fully cooked shrimp and cooked it quickly on my Blackstone griddle. 

Ingredients

1 stalk of celery, finely chopped

1 lb. of frozen fully cooked shrimp

1/2 cup of mayonnaise 

5 tablespoons of fresh lemon juice

2 teaspoons of cayenne pepper

2-4 tablespoons of chopped Italian parsley

2 tablespoons of butter

Hot dog buns or better rolls to sop up the goodness and serve as the sandwich-like base

Smidge of Old Bay seasoning

Smidge of roasted garlic seasoning

Salt and pepper

Process

After thawing out the shrimp, take off the tails and roughly chop up the shrimp. Add the chopped celery and set aside. 

In a separate bowl, combine half of the parsley, the cayenne pepper, lemon juice, roasted garlic, and salt and pepper. Mix together and set aside. 

On a griddle or in a skillet, melt the butter over medium heat and add in the shrimp/celery mixture. Add in the Old Bay. Sauté for roughly five minutes. 

Move the shrimp to the bowl with the mayo mixture and mix well and add in the rest of the parsley. 

Spoon the ingredients into a good roll. I made the mistake of using regular hot dog buns. They worked okay, but the eating would have been much better with more substantial rolls.