Share Tweet Share Pin

Bring the freshness of West Coast waters to the dinner table

With a love of the ocean and all that it provides comes a deep sense of responsibility when choosing what to eat and sourcing it. It’s no secret that our environment is in deep need of sustainable practices, and none of our delicate coastal ecosystems seems more in need of our attention than the waters that surround us.

For home cooks, this can seem like a daunting task, but it needn’t be. To find the freshest, best fished seafood, simply make friends with your fishmonger: find out how a fish was  caught, where it’s from, how long it’s been frozen, etc.

Many methods of fishing raise concerns about large amounts of wasted bycatch (fish unintentionally caught in nets), and ocean-bottom environmental damage is a growing problem, but making good choices or asking a responsible fishmonger should alleviate your concerns and keep you feeling good about the food choices you’re making. The Ocean Wise website is a vast resource for those who want to look even further into sustainability and good fishing practices.

 

This recipe is a twist on the classic East Coast lobster roll. Here on the West Coast, we  have some of the most delicious cold-water shrimp in the world, so why not try them  in a roll? If spot prawns are in season, they’re perfect as well. Flash-frozen shrimp will  work here, but fresh is always better. If you can’t find top-split sandwich buns, any good kaiser-style buns will work. 

 

INGREDIENTS

  • 1 tbsp olive oil 
  • 2 lbs shrimp, de-headed,  peeled, deveined, tails, removed, and cut into half-inch pieces 
  • ¼ cup chopped celery
  • ½ tsp smoked paprika
  • ½ cup aioli or store-bought mayonnaise
  • ¼ cup chopped green  onion  
  • 1 tbsp freshly squeezed  lemon juice  
  • ½ tsp sea salt
  • ½ tsp freshly cracked  black pepper 
  • Dash sriracha or other hot  sauce, to taste 
  • 4 top-split sandwich buns
  • 2 Tbsp melted butter
  • 1 clove of garlic, skin removed and sliced in half 
  • Lemon wedges for serving 

     

INSTRUCTIONS

  1. In a large frying pan over high heat, place the olive oil,  shrimp, celery and paprika. Sauté 2 to 3 minutes or just until the shrimp turns a deep pink and the celery begins  to soften. Remove from heat, set aside, and cool.  
  2. In a large bowl, place the cooled shrimp mixture. Add the aioli or mayo, green onion, lemon juice, sea salt, black  pepper and sriracha. Stir to combine well. Chill for 5 to 10 minutes while preparing buns. 
  3. Preheat the oven broiler to low. Brush the inside of each bun half with the melted butter and place the opened buns under the broiler for 1 to 2 minutes or just until the edges and inside of the buns start to crisp and  turn golden. Remove from the oven and rub the inside of each bun with the freshly cut side of the garlic clove.  
  4. Fill each bun with a quarter of the chilled shrimp  mixture. Garnish each plate with a lemon wedge and  serve immediately. 

Serves 4 

 

Off the HookRecipe by DL Acken and Aurelia Louvet, from Off the Hook: The Essential West Coast Seafood Recipes, copyright © 2018 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions.