Culinary Director J. Keith Morrison.
University of Texas
At University of Texas, Culinary Director J. Keith Morrison creates a shrimp roll that closely mimics summer’s favorite lobster rolls popular in beach towns. With the college’s Texas location, however, it makes more sense to use seafood native to the nearby Gulf of Mexico instead of New England waters. The cooked shrimp are blended with celery, mayo and Old Bay seasoning, then the mix is stuffed into a toasted, top-split brioche hot dog bun. Bacon, lettuce and tomato add extra heft to the seafood sandwich.
1 lb. frozen raw shrimp, thawed
3 oz. celery, diced
4 oz. mayonnaise
½ tbsp. Old Bay seasoning
¼ tsp. fresh lemon juice
¼ tsp. Worcestershire sauce
4 slices thick-cut bacon
1 oz. brown sugar
4 top-split brioche hot dog rolls
2 tbsp. butter
4 lettuce leaves
8 tomato slices
1. Place shrimp in steamer and cook for about 4 minutes until firm and pink. Refrigerate to chill, then roughly chop.
2. In bowl, combine chopped shrimp with celery, mayonnaise, Old Bay, lemon juice and Worcestershire; refrigerate until ready to use.
3. Lay bacon on a wire rack; sprinkle with brown sugar. Bake bacon in 350 F. oven until caramelized and crisp. Chop roughly and hold for service.
4. For sandwich, brush outsides each roll with melted butter; toast on griddle. Place leaf lettuce down the inside left side of each roll; place 2 tomato slices down the inside right side of roll. Spread 4 ounces of shrimp filling down the center; sprinkle candied bacon on top. Serve immediately.
Photo courtesy of University of Texas