How I LOVE le poisson!
For today’s Meals on Reels I want to concentrate on Memorial Day eats. Because I am assuming two things:
1. You are having some kind of party/BBQ.
2. You are inviting me. John will be golfing (of course).
And to me, nothing says summer like eating a good crustacean. Dipped in butter, mixed up into a roll, formed into a cake….pass the cocktail sauce. Please. And the butter.
Le Chef from Disney’s The Little Mermaid has similar thoughts on the topic as demonstrated by this maniacal ode to his flippery friends:
HEE HEE HEE HAW HAW HAW. I really can’t help but sing along.
While Le Chef sings mainly about “le poisson” or “fish”, I’m going to focus on crustaceans, and honor Sebastian the Crab’s Wyle E. Cyote and Roadrunner-esque esacpe from the boiling pot.
What I bring to you here is a form of a Lobster Roll. Made with shrimp. You could use lobster or crab meat as well (there’s a long story on why I didn’t, which I won’t bore you with). Suffice to say, here are:
Shrimp “Roll” Bruschetta (because bruschetta makes everything betta).
What You Need:
1/2 cooked and peeled shrimp (or equivalent amount of lobster/crab meat)
1/2 cucumber, diced
1/2 gala apple, diced
Fresh dill (as much as you want, I love this stuff)
2 Tablespoons of mayo (I used light mayo)
Juice from 1/2 a lemon
1 Semolina baguette (the kind that is slightly yellow and has sesame seeds on it)
What To Do:
Chop up your crustacean meat and place it in a bowl.
Add in your chopped cucumber and apple.
Then throw all the other stuff in there and mix it around with a fork until everything is well combined.
Set this asside and heat up your broiler.
Slice the semolina baguette and arrange the bread slices on a baking sheet. Toast them in the broiler for just a minute or two on each side.
Pile some shrimp topping on there and you have yourself a party.
When should I show up?