Lemon Shrimp California Rolls Food

SHRIMP ROLLS

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

LEMON SHRIMP CALIFORNIA ROLLS

Steps:

• Heat water to boiling in 2-quart sauce-pan. Add rice; reduce heat to low. Cover and simmer about 20 minutes or until water is absorbed. Cool slightly. Refrigerate about 30 minutes or until chilled. Stir vinegar, lemon peel, sugar and salt into chilled rice.
• Cut and discard center ribs from romaine leaves. Cut leaves into strips, about 5 inches long and 3/4 inch wide. Mix mayonnaise, lemon juice and ginger; spread on each romaine strip.
• Spoon about 1 tablespoon rice mixture over each strip to within 1 inch of 1 end. Place 3 or 4 vegetable strips on center of each romaine strip. Roll up; secure with toothpick. Top each with 1 shrimp. Refrigerate at least 2 hours before serving.

CALIFORNIA ROLL

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
• Yield: 4 cups

SHRIMP SALAD ROLLS

Steps:

• Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
• Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
• Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.