The Luncheon Shrimp Roll

House Shrimp Salad, Malt Aïoli, Pickled Red Onion, Buttered Roll

Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon | New Orleans

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Adapted by StarChefs | september 2022

INGREDIENTS:

Boiled Shrimp:
Yield: 2 quarts
1 ½ cups Louisiana-brand crawfish boil powder
2 pounds 16/20 royal red shrimp, peeled and deveined

Shrimp Salad:
Yield: 1 quart
1 ounce brunoise shallots
Juice and zest of 1 lemon
0.5 ounce finely chopped dill
1.25 ounces sliced scallion
0.5 ounce Dijon mustard
4 ounces mayonnaise
2 ounces sour cream
0.25 ounce Louisiana-brand hot sauce
0.25 ounce Worcestershire sauce
Salt
Black pepper

Malt Aïoli:
Yield: 1 cup
2 egg yolks
2 cloves garlic
½ tablespoon lemon juice
¼ teaspoon cayenne pepper
2 tablespoons malt vinegar
¾ cup canola oil
Salt

To Assemble and Serve:
1 split-top, New England-style hot dog bun
Clarified butter
Pickled red onion
Shaved shallot
Baby celery leaves

METHOD:

For the Boiled Shrimp:
In a large pot, bring 1 gallon water to a rolling boil. Add crawfish boil powder, followed by the shrimp, stirring so they don’t stick together. Remove from heat. Let poach 5 minutes or until shrimp are firm but not rubbery. Strain. Lay shrimp on a sheet tray. Refrigerate until cool. 

For the Shrimp Salad:
In a large mixing bowl, mix to combine all ingredients with 1.5 pounds Boiled Shrimp. Season with salt and pepper.

For the Malt Aïoli:
In a Vitamix blender, combine yolks, garlic, lemon, cayenne, and vinegar. Blend until homogenized. While continuing to blend, slowly stream in oil. Add water to loosen up the texture as needed. Season with salt.

To Assemble and Serve:
Smother the inside of the bun with butter. On a hot griddle, sear the bun on both sides until golden brown. Dress the inside of the bun with Malt Aïoli. Fill with Shrimp Salad. Garnish with pickled red onion, shallot, and celery leaves.

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