Crescent City Shrimp Roll

The Back Story



1 pound medium shrimp (unpeeled)

1 seafood boil-in-a-bag

shrimp roll

peeled, boiled, and diced shrimp (from above)

1 rib small diced celery

⅓ cup small diced red onion

1 tablespoons minced cilantro

1 tablespoon lemon juice

1 tablespoon minced chives

1 tablespoon creole mustard

1` teaspoon crystal hot sauce

1 teaspoon salt

1 teaspoon pepper

1 teaspoon creole seasoning

½ cup low-fat Duke mayo

1 french loaf



1.    bring 4 cups water to boil

2.   place boil-in-a-bag in water for 30 seconds, then add shrimp

3.   leave boil for 2-3 minutes

4.   Immediately transfer shrimp to ice bath

5.    peel

shrimp roll

1.    mix all ingredients in large mixing bowl

2.   cut french bread loaf lengthwise down the center of the loaf, not cutting all the way to the bottom

3.   stuff sliced bread with mixture

4.   slice loaf into 3 inch sections

5.    garnish with cilantro



Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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