So, I know it’s September…but technically summer is not over yet. Make the most of the final days of this wonderful season and whip up a batch of these delicious shrimp rolls on grain-free baguettes.
(Recipe is Paleo Spirit’s dinner roll recipe)
- 1 cup tapioca flour (starch)
- 1/4 – 1/3 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 large egg, whisked
Preheat oven to 350 degrees F. Combine the tapioca flour with 1/4 cup of the coconut flour.Stir in oil and warm water, then add the whisked egg and mix together until well combined. If the mixture is too thin, add in more coconut flour bit by bit until you have a slightly sticky dough. It’s slightly tricky, but using tapioca flour on your hands and on the surface where you will be rolling the dough, trying to roll out dough into a long shape like a baguette. You can also just make these as dinner rolls as the original recipe does, they will still taste great. For the baguette look, I rolled the dough out and then using scissors I made small cuts across the top. Place your rolled dough onto a parchment lined and greased baking pan. Bake for 35 minutes.
- Sea salt
- 3 pounds unpeeled medium shrimp
- 1/3 cup finely chopped scallions (use more of the crunchy white parts than the green parts)
- 2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
- 2/3 cup mayonnaise
- 3 stalks celery thinly sliced
Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Cook for about 3 to 4 minutes until the shrimp are opaque. Drain shrimp, and let it cool. Once cooled, peel and devein shrimp. Then chop up your shrimp and mix together with the other ingredients. Add to rolls and enjoy! (garnish with more green onion)