How to make Vanilla Butter Shrimp Rolls
Super Bowl Sunday recipes don't get any easier than this delicious adaptation from the original McCormick recipe cooked outdoors on the Island Grillstone.
(Closed Captioning available on this video)
Vanilla Butter Shrimp Roll Ingredients
8 New England- style Hot dog buns
3 tbs butter
1 tbs olive oil
2 – 3 tbs finely chopped shallots
2 tbs finely chopped garlic
1 pd large shrimp
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tbs white wine
1 tbs vanilla extract
1/4 c mayonnaise
1 cup small salad greens
Things You Will Need
Directions
Original McCormick recipe: http://www.mccormick.com/Recipes/Main-Dishes/Vanilla-Butter-Shrimp-Rolls
Island Grillstone: http://www.IslandGrillstone.com
Lagrima Vanilla Extract: http://www.lagrima.com
Video Transcript:
Presenter:
Vanilla butter shrimp roll recipe for Super Bowl Sunday on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Hey, everyone, what I have for you today is a takeoff on the classic shrimp roll.
And this is a McCormick recipe.
I’ve adapted just a little bit.
But I’m going to cook it on the Island Grillstone.
I’m going to be using a vanilla extract from Lagrima which is just kill or killer stuff.
And of course, shrimp.
And what could be better on Super Bowl Sunday washed out by delicious beer of course.
Before we get cooking you want to make sure that you preheat your Island Grillstone.
If you don’t have one, well, get one.
But you could use a griddle or a skillet for this also.
Let’s go over our simple ingredients.
You’ll need 8 New England-style hot dog rolls.
Typically, these are split right on the top and you open them up.
Otherwise, just get them already pre-split like that.
3 tablespoons of butter, softened.
1 tablespoon of olive oil.
2 tablespoons finely chopped shallots.
1 tablespoon or 1.5 tablespoons finely chopped garlic.
1 pound of shrimp.
Now, this is not a pound obviously.
But you want them peeled, deveined and then cut right in half so they are pretty thin.
1/4 teaspoon of paprika.
1/4 teaspoon salt.
1/4 teaspoon of black ground pepper.
2 tablespoons of dried sherry or white wine.
1 teaspoon of pure vanilla extract.
And what I’m using here is Lagrima Pure Vanilla Extract and this is just knockout stuff.
If you haven’t tried this, you need to.
So to season your rolls, they suggest a 1/4 cup of mayonnaise.
And I’m not a big, big mayonnaise fan.
So what I did is I doctored mine up a little bit.
I have maybe 2 tablespoons of mayonnaise, added some paprika, some black pepper and some salt, and a little bit of olive oil.
That’s going to be my season spread for the rolls.
And then you’ll need some nice, fresh veggie green, small organic leaves like this, lettuce leaves will be perfect.
So this recipe is going to cook pretty darned fast.
Make sure you have all your ingredients ready and, you know, your set to cook because it pop, pop, pop, pop, goes quick.
So the first thing we’re going to do here is toast our rolls in the Island Grillstone.
It’s absolutely perfect for this.
Just a couple of minutes on each side.
Give them a flip.
Nice.
Toast them as much as you want.
I just want a light toasting on mine.
So you’ve got them toasted to how you want them.
So let’s start cooking.
Now, make sure your Grillstone or your skillet or your griddle is absolutely just flat as you can possibly get it.
I’m going to start with adding some butter, shallots, and our garlic.
And we’re just going to cook this until, you know, gets fragrant.
It’s time to add our shrimp.
Lovely little bastes, paprika, pepper, more salt.
Start cooking.
Now, we’re going to cook this until they are no longer opaque and they are going to be translucent.
Okay, let this cook up.
So everything’s cooked up nicely, just a little bit before completely done now I’m going to add my vanilla.
Oh, that vanilla smells amazing.
And a white wine.
Get those flavors blended and melted for a second.
That one wants to stay off the grill.
We’re going to serve these up.
Okay, let’s serve one of these up and try it out.
A bit of our mayonnaise here, our mayonnaise concoction.
Some of our fresh little salad greens, lot of shallots and garlic.
That is upside down but it’s perfect.
Alright, before we try that let’s fire up a little Henry Weinhard’s Private Reserve.
Frosted mug.
You haven’t tried this before.
It is a really, really nice mugger.
Let’s see how we did.
Okay.
Oh my Gosh.
This is one tempting [inaudible].
Oh my God.
Just flavors of the shrimp, the white wine and the vanilla pulled through at the last minute.
It just met lingering garlic and charlottes in there… charlottes… no charlotte.. shallots, of course, tossing it down.
That’s it.
It’s perfect pairing.
Hey, Super Bowl Sunday.
Game on.
Try this out.
I think you’re really going to like it because I do.
