CT Style with Ryan & Teresa Making Fresh Shrimp and Chive Rolls!

Making fresh shrimp and chive rolls with Ryan and Teresa was a blast yesterday on CT Style! When Teresa walked into the studio at WTNH, Channel 8 with a pink and blue dress on I couldn’t believe my eyes. Teresa, Ryan and I were color coordinated in our pink dresses and Ryan in his blue and pink tie and we hadn’t planned any of it!

These delicious little shrimp bundles are so fun to be creative with and a total make ahead dish, you can make them the night before! You literally roll up these moistened rice papers with what ever you favorite ingredients are. I was craving Chinese dumplings from a restaurant called Dol Ho that I used to frequent in San Francisco, CA years ago and that’s how I came up with this particular recipe with the sautéed veggies giving the rolls a creamy, flavorful texture.

It may take a few trys to get used to handling the moistened rice paper, but you get many of them in a package so you’re are able to get in some practice rounds! The ginger-soy dressing in a no brainer, it’s so easy to make you could do it blind folded. The flavors of the fresh ginger, slightly salty soy, a bit of sweet with the seasoned rice wine vinegar and a hint of nutty with the toasted sesame oil is a go to Asian dressing/dipping sauce you will want to keep in your cooking repertoire. This dressing makes a wonderful cold asparagus side dish!

I will be posting the recipe for those Game of Thrones, Sansa’s Lemon Cakes, or should I say my version of lemon cakes that I featured on CT Style next week. My version of lemon cakes are mini pound cakes with lemon curd filling, and topped with lemon cream cheese frosting that melt in your mouth…mmm!

Here are some other deserts you can check out until I get you my mini pound cake recipe like Pavlova, Lemon Mousse Cups with Ginger Cookie Crumble, Berries in a Dreamy Cream, Death by Chocolate Meringue Pie or Blondie Bars with a Bourbon Caramel Sauce!

INGREDIENTS – For The Ginger-Soy Dressing- Put all the following in a mixing bowl and whisk:

1/4 cup soy
1/4 cup seasoned rice wine vinegar
1/4 cup olive oil
1/4 cup toasted sesame oil
1/4 cup green onion finely sliced
1 tbsp fresh grated ginger
1 tbsp sugar
Squeeze from 1/2 fresh lime
2 tsp toasted sesame seeds

INGREDIENTS – For The Shrimp & Chive Spring Rolls:

20 lg Shrimp (15/16 per lb.)
20 round or fan shaped rice papers
1/2 c. each carrots, celery, onion finely chopped
1 whole daikon radish -(Japanese radish) and 1 whole peeled carrot -BOTH ZESTED and set aside
1 bunch of fresh chive cut into 3/4″ pieces
1 c. thinly slices green onion
1 c. coarsely chopped cilantro
1/4 c. fresh mint leaves
1 tsp salt
1/4 tsp pepper
2 tbsp white wine (Chardonnay or Sauvignon Blanc)

DIRECTIONS – For The Shrimp & Chive Spring Rolls:

Clean and devein shrimp
Fill a small pot with water and 1/2 tsp salt, bring to a boil
Add all of the shrimp to the pan & bring back to a simmer no longer than 2 minutes until opaque, REMOVE SHRIMP from heat IMMEDIATELY
Drain shrimp and put into an ice bath
Take shrimp out and pat dry with paper towels
Slice shrimp in half, set aside
Sauté finely chopped carrots, onions and celery til soft on medium heat, 10 minutes
De-glaze veggies with 2 tbsp white wine
Remove from heat and Comletely cool sautéed vegetables, set aside
Put 1 1/2″ deep, luke warm water into a pie plate
Immerse 2 rice paper wrappers at a time into water filled pie plate to soften, about 10 seconds
Take out, place on cutting board and pat semi-dry just the tops to remove too much excess water
Arrange all of you stuffing items around board
Place 1 shrimp down on rice paper up 1″ from the bottom
Add spoonful each of cooled veggies, chives, green onion, cilantro/mint leaves
Fold in sides of wrap and then roll up from the bottom to form enclosed roll
Repeat until all rolled up
Arrange on a platter as you go, lay down zested carrots and or daikon radish on the side
Sprinkle toasted sesame seeds on top of rolls & serve with ginger-soy dipping sauce