Lobster, who?
To combat those issues, we start the shrimp in cold water, then gradually bring them up to about 170°F , which is just about where they hit their perfectly cooked state. By not letting the shrimp go beyond that temperature, you leave very little chance of overcooking them.
When I poach shrimp, I usually add aromatic vegetables to the liquid, along with white wine, lemon juice, and herbs, to infuse the shrimp with even more flavor. Here, I consider that step optional, since the shrimp are eventually coated in a flavorful dressing. Those extra flavors in the liquid won't hurt, but they're not as noticeable in the finished roll, and therefore not as important.
first. The baking soda alters the shrimp's texture, leading to a snappier bite once they're cooked. But in a shrimp roll, I don't think snappiness is an important characteristic—if anything, I'd rather have the shrimp be more tender, like lobster. Once again, it's an optional step. Do it if you want the snappiness; skip it if you don't.
Once the shrimp are cooked, cooled, and cut into pieces, the rest follows standard lobster roll procedure: Fold the seafood with mayo, finely diced celery, chives, and lemon juice, then pack the mixture into buttered and toasted top-split buns. And be generous with the amount of shrimp you scoop into each bun. You've already saved time and money by using shrimp, so you deserve a little something extra.
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