These are Chef Anne’s lighter California version of East Coast lobster rolls. These just scream of warm summer evenings on the coast, either East or West. The yogurt disappears into the mix with the mayonnaise and lightens both the taste and the caloric load. These are not the calorie and fat bombs you ate as a teen on a hot summer afternoon. We are totally addicted.
Hamptons Shrimp Rolls (makes six rolls)
- 2 pounds of medium raw shrimp, peeled and deveined
- 5 cloves garlic, peeled and minced
- ¼ cup extra virgin olive oil
- ½ cup mayonnaise
- ½ cup Greek yogurt (nonfat works perfectly)
- 2 tablespoons chives, finely chopped
- 1 tablespoon dill, finely chopped
- zest and juice of one small lemon
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground pepper
- ½ cup finely diced celery
- six hot dog buns
Fill a large pot with water. Bring to a boil. Add 2 teaspoons salt and two bay leaves. Turn the heat down to simmer, add the shrimp. Cook for two minutes. Drain. Run shrimp under cold water. Coarsely chop the shrimp.
Heat a medium-sized saucepan on medium heat, add the olive oil, allow to heat for a full minute and then add the garlic and sauté until lightly browned, stirring frequently (approximately 2 minutes). Toss the shrimp in the garlic oil and marinate while you prepare the sauce.
Mix together the mayonnaise, yogurt, chives, dill, zest, lemon juice, cayenne, pepper and celery. Toss the sauce with the shrimp and refrigerate. Chill until you are ready to serve.