recipe: shrimp salad roll w dill-lemon essential oils

craving seafood in Santa Fe

A summer dish that is nearly perfect, and almost impossible to find in my high desert city of Santa Fe, is a "lobster salad" on a buttery, toasted hot dog roll: Meaty, rich, sweet and succulent lobster salad mixed with creamy mayonnaise, fine-chopped red onion and celery, and a hint of acid {lemon or vinegar}. Canned or frozen lobster tails lack the sea-fresh flavor that you expect of this cold, seafood salad.

​So, what's my solution to craving the perfect lobster roll in Santa Fe?

the perfect shrimp salad roll !

Recipe makes 2 large portions

Ingredients
about a pound large shrimp {approx. 24}

1/8 - 1/4 c minced red onion
2 stalks minced celery ~ reserve celery tops

1/4 cup good mayonnaise
1/8 t Dijon mustard
1 t white wine vinegar
freshly ground black pepper, sea salt to taste

essential oils
1 drop dill
1 - 2 drops lemon

2 good quality, buttered hot dog rolls {we used Brioche hot dog rolls; see photo}

ingredients for assembly and garnish
a few leaves of crisp lettuce; cleaned and dried {we used two romaine lettuce leaves}
1 lemon cut into quarters {1/4 will be used in cooking shrimp}

 Instructions
Prepare an ice bath in a medium-large bowl ~ set aside.

In a large saucepan, bring 2 quarts of water to a boil. Add sea salt and 1/4 of the lemon. Reduce the heat to medium high and add half of the shrimp. Cook for 2 - 3 minutes or until the shrimp are pink and barely cooked through.

Remove the shrimp with a slotted spoon and set to cool in the ice bath. Return the water to a boil and cook the remaining shrimp. When shrimp are completely cool, peel and devein the shrimp. Set aside on a plate lined with paper towels to dry the shrimp.

In a small mixing bowl, whisk together the mayonnaise, mustard, white wine vinegar to make a thick vinaigrette  Mince or finely chop the onion and celery stalks. Add the vegetables to the vinaigrette mixture and gently fold to combine. Season with sea salt and pepper to taste, then carefully add the essential oils.* Gently fold in the cooled, peeled, deveined shrimp.

Cover and refrigerate until ready to serve.

Assemble & serve
Butter sides of hot dog rolls and toast in a hot grill or stove top skillet. Line the inside of the roll with the lettuce. Overfill each roll with half of the shrimp salad. Top with a few reserved celery leafs. Serve, as we did, with something cold and fruity like mango slices topped with Peach Salsa {red onion, peach, cilantro} ~ a wedge of watermelon. and 1/4 grilled corn on the cobb are perfect sides too!

*Cooking with essential oils TIPS

Be careful not to add more than a drop or two of the essential oils ~ they are said to be 70 times more potent than the plant in herbal form. If concerned with measuring, remove a small about of the vinaigrette mixture to a small ramekin. Add the oils to the ramekin ~ taste before adding the small amount to the larger bowl of vinaigrette.

Only use pure, therapeutic or culinary grade essential oils with "supplement facts" and instructions for internal use on the side of the bottle. Please contact me, or complete the brief form below, to find out where to buy the essential oils that we use in our test kitchen and at home.

SUMMER SPECIAL OFFER ~ qualify for FREE essential oil!

Open a wholesale account by August 27, 2016 and you may qualify for a FREE 15mL bottle of Lemon or, while supplies last, a 5mL bottle of Dill essential oil!

​Click here for details.