Summer is winding down, but Food Network star Katie Lee has got a recipe that combines a seasonal favorite with a classic sandwich, and you can eat it well after Labor Day!
Lee, who cohosts The Kitchen on Food Network, shared her fresh and light BLT shrimp roll recipe with Us Weekly, and though it’s somewhat similar to a lobster roll, this refreshing dish has a flavor profile all its own.
“To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons,” Lee, 36, tells Us. “This year, I’m splitting my time between coasts so I reinvented this classic for an easy, go-to recipe I can put together in a snap that’s fresh, light and a total crowd-pleaser.”
The roll, which is held together using Sara Lee Artesano Bakery Rolls, calls for shrimp instead of lobster, and adds bacon for a tasty and smoky crunch. “Using shrimp switches things up with more delicious summer seafood and adding bacon always makes everything better,” Lee adds.
What’s more? Since the BLT shrimp rolls are so easy to make, you can get your kids involved, too. “I love giving little ones fun tasks that make them feel like they’re part of the team but keep them safe,” Lee says. “My go-tos are topping pizzas, decorating cookies, stirring ingredients and, of course, taste-testing!”
Check out the recipe below so you can say so long to summer with something fresh and easy.
Katie Lee’s BLT Shrimp Rolls
Makes 6 servings
INGREDIENTS:
• Juice of 1 lemon (about 2 tbsps)
• 3/4 cup mayonnaise
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs cooked shrimp, peeled, tails removed and diced
• 2 celery stalks, finely diced
• 1 tbsp minced chives
• 1 tomato, sliced
• 6 slices bacon, cooked until crispy
• 6 leaves of Bibb lettuce
• 6 Sara Lee Artesano Bakery Rolls
INSTRUCTIONS:
- In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir in the shrimp, celery and chives.
- Split six rolls in half and layer one tomato slice on each roll bottom. Top each with a scoop of the shrimp mixture, one slice of bacon, one lettuce leaf and roll tops.
