Rock Shrimp Roll Recipes

SKINNY CRISPY ROCK SHRIMP

Steps:

• Preheat oven to 400 degrees.
• If making tempura batter, whisk all ingredients together well.
• For tempura shrimp: In a bowl, place dethawed rock shrimp and toss with paprika, salt and pepper. Then place shrimp into tempura batter and toss. In another bowl, place panko bread crumbs. With tongs, take a few battered rock shrimp and place into the crumbs to coat. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.For pre-coated shrimp: In a bowl, spray frozen shrimp well with cooking spray. Toss coated rock shrimp with paprika, salt and pepper. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.
• Meanwhile, in a large bowl mix together ingredients for the creamy spicy sauce, whisking in the sesame oil. Set aside.
• After 10 minutes in the oven, remove sheet pan and using tongs, flip over each shrimp. Bake for another 10 minutes.
• After another 10 minutes in the oven, remove shrimp from pan and gently place into the large bowl with the creamy sauce. Toss carefully to coat. Top with green onions and serve immediately!

ROCK SHRIMP WITH SPICY CREAMY SAUCE

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

ROCK-SHRIMP ROLL

Steps:

• In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
• Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
• Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
• Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
• To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA

Steps:

• In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
• Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW

Steps:

• Make the sweet chile aioli:
• In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Make the apple slaw:
• In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
• Batter and fry the shrimp:
• Line a baking sheet with 2 layers of paper towels.
• In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
• In a small bowl, whisk together flour, salt, and pepper.
• In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
• Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
• Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
• To serve:
• Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

ROCK SHRIMP TEMPURA (PAN-FRIED)

Steps:

• Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
• Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
• Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.