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Shrimp Sandwiches with Cilantro Jalapeño Mayonnaise
Shrimp Sandwiches with Cilantro Jalapeño Mayonnaise Homemade Potato Chips ~ Chocolate Ice Cream Cones
These sandwiches are great for a hot summer night. Everything is pretty much prepared earlier in the day, leaving you time for a quick round of golf or some shopping in the afternoon. If you make your ice cream custard the day before, you can run it through the ice cream maker in the morning (or make the whole thing the day before). Fry your chips, cook your shrimp and prepare your mayonnaise in the morning. Then when you get home, it’s ready to go.
I used to resist making home made ice cream because it seemed like too much trouble, especially when good ice cream is available at the supermarket. But once I had done it a couple of times, I found that it is really pretty quick and easy. Just prepare whatever flavoring you are using, which takes 5 minutes. Then make the custard, which takes 15 minutes, tops, and stow it in the refrigerator. Later in the day process it in your ice cream maker for 15 minutes, put it in the freezer to let it harden up a bit, and you’re done. I use a small Donvier ice cream maker that I keep stored in the freezer so it’s ready whenever I am. I think it makes better ice cream than the fancy, expensive machines.
Shrimp Sandwiches with Cilantro Jalapeño Mayonnaise
2 pounds shrimp, peeled and de-veined ½ cup white wine or ¼ cup lemon or lime juice 2 bay leaves ¼ cup kosher salt
1 cup good quality mayonnaise 2 tablespoons fresh lime juice 1 fresh jalapeño (2 if they are small), seeded ½ cup fresh cilantro leaves ¼ kosher salt
8 round sourdough rolls or French rolls 3 tablespoons butter 2-3 tomatoes, thinly sliced 2 ripe avocados Lettuce leaves
Bring a large pot of water to a boil. Add wine, bay leaves and salt. Prepare an ice water bath in a large bowl and set aside. Plunge shrimp into the boiling water and cook just until they are pink and curled up, about 1-2 minutes. Remove with a strainer and plunge into the ice water bath to stop the cooking. Drain and refrigerate.
Combine mayonnaise, lime juice, jalapeño, cilantro and ¼ teaspoon salt in the blender. Blend until completely smooth. Stir shrimp into mayonnaise and chill for 15-30 minutes to blend flavors.
Pull some of the bread out of the center of each sourdough roll half to make an indentation for the shrimp. This is especially important for sourdough rolls or French rolls so that the bread doesn’t overwhelm the shrimp filling. Butter rolls and toast under the broiler. Pile shrimp on the bottom half of each roll. Cut the avocado in half, remove the pit and slice thinly while it is still in the shell. Scoop slices out with a large spoon and put a couple of slices on each sandwich. Sprinkle a bit of salt on the avocado. Top with a tomato slice, a lettuce leaf, and the top half of the roll.
These sandwiches are also delicious made with chicken. In fact, my kids prefer them that way. Buy a rotisserie chicken at the market and slice or shred the meat. In this case, put a large dollop (about 2 tablespoons – this is no time to be stingy) of the mayonnaise on the bottom of the bun and another on top of the chicken rather than mixing the two together. It is also unnecessary to pull some of the bread out of the rolls, since the chicken has a stronger flavor.
You will want to make these chips at least a couple of hours ahead of time, because they take some time and require all your attention while they are cooking. I do them outside in my electric wok to avoid the smell and the mess in my kitchen.
2 large russet potatoes 2 quarts vegetable oil for frying Sea salt
Peel the potatoes and cut them into paper-thin slices. A mandoline works best for this if you have one. Put slices into a large bowl filled with cold water until ready to fry.
Preheat oil to 375º. Drain potatoes and pat dry with paper towels. Have ready two large baking sheets lined with more paper towels. Drop some of the potato slices, one by one, into hot oil (don’t crowd them too much) and fry for 30 seconds. Remove and drain on the first baking sheet. They will be soggy at this point. When all chips have been fried, increase the temperature of the oil to 400º. Refry the chips in several batches a second time, again dropping them into the oil one by one, until golden brown and crispy, about 30-45 seconds. Remove to the second baking sheet. Sprinkle each batch with sea salt as soon as they are cooked and while they are still hot. Spread chips out on fresh paper towels until ready to serve.
1 ½ cups heavy cream 6 ounces premium semi-sweet chocolate (or use half semi-sweet and half milk chocolate) 1 ½ cups whole milk 4 large egg yolks 2 large eggs ¼ cup sugar 1 teaspoon vanilla
Purchased ice cream sugar cones
Combine cream and chocolate in the top of a double boiler. Heat until chocolate is melted and mixture is smooth. Set aside.
Combine egg yolks, eggs and sugar in a bowl and whisk until light and foamy. Bring milk to a simmer in a heavy saucepan. Whisk ¼ cup of the hot milk into the egg mixture. Pour egg mixture into the hot milk and cook over low heat, stirring constantly, until mixture is thick and coats the back of a spoon. Remove from heat. Whisk about ¼ cup of the custard into the chocolate mixture, then pour the chocolate mixture into the remaining custard and whisk until smooth. Stir in vanilla. Strain into a covered refrigerator container. Chill until very cold.
Process in an ice cream maker according to manufacturer’s directions. Place in an airtight container and freeze until firm.
Scoop into ice cream cones and serve.
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Copyright © 2008 by Charlotte Rose. All rights reserved. |
