We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!
Zest Shrimp Roll Recipe
Yields 12 shrimp rolls
INGREDIENTS
1lb shrimp, cooked and peeled, cut in half lengthwise
3/4 cup celery, small dice
3/4 cup carrots, small dice
3/4 cup fennel, small dice
1ea lemon zest/ juice
1ea lime zest/juice
1/2 tbsp coriander, ground
1/2 tsp chili flake
1/2 cup flat leaf parsley, chopped
2 tbsp chives, chopped
3 tbsp sour cream
2 tbsp mayonaise
1 tbsp salt
1 tsp pepper
6 brioche buns, cut in half
INSTRUCTIONS
1. Mix all ingredients and place in an airtight container. Refrigerate over night.
2. Day of, gently mix shrimp mixture until evenly coated with dressing.
3. Cut brioche buns in half and place 2 T of mix into each bun.
4. Garnish with fresh flat leaf parsley.
Recipe by Kevin Hermann / Styling by Keith Recker and Kevin Hermann / Photography by Dave Bryce
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