Directions: |
Directions:1. Prepare ingredients Preheat oven to 450°F. Rinse all produce. Cut potatoes crosswise into 1⁄4-inch rounds. Halve celery stalks lengthwise, then cut crosswise into 1⁄2- inch pieces. Thinly slice chives. Roughly chop dill leaves, discarding stems. Halve
lemon.
2. Bake potato chips: Line a baking sheet with parchment paper, then add potatoes and toss with half of Old Bay seasoning, 11⁄2 tablespoons olive oil, 1⁄2 teaspoon salt, and pepper as desired (see recipe tip). Arrange in a single layer, spacing apart, and bake until browned, 24–27 minutes. Space them apart as much as possible.
3. Cook shrimp: While potato chips bake, pat shrimp dry with paper towel and season with 1⁄4 teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium
pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4–6 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside to cool slightly.
4. Toast buns: While shrimp cook, wrapbuns in foil. Transfer to oven with potato chips and toast until warmed through, 5–7 minutes.
5. Finish shrimp salad: While buns toast, in a large bowl, stir together mayonnaise, horseradish (or use less for milder flavor), celery, dill, juice of 1⁄2 lemon, remaining Old Bay, and pepper as desired. Save remaining lemon to brighten a glass of water. Once
cool enough to handle, roughly chop shrimp and add to bowl with dressing, stirring gently to combine.
6. Plate Old Bay shrimp rolls: Transfer toasted buns to serving plates. Spoon shrimp salad into buns. Garnish Old Bay shrimp rolls with chives and serve with potato chips. |
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