Monday, November 7, 2011

Seattle Chef and Shrimp Rolls

I pulled the ingredients for this recipe from an article in Food & Wine’s July issue featuring a Seattle chef. Then, I made it very differently.

¼ cup small salted capers – rinsed, soaked while other ingredients are prepared, and drained
¼ cup oregano leaves
1 small garlic clove, minced
¼ cup olive oil, plus 1 tbsp
1 ½ tablespoon freshly squeezed lemon juice
freshly ground pepper
1 lb peeled and deveined shrimp
French bread, slit and cut into about 5in sections
Olive oil
Garlic powder

Brush the inside of the garlic bread with olive oil and sprinkle with garlic powder. Wrap bread in foil and place in the oven at around 250 degrees until warmed thoroughly. Open 1 section of bread on plates and set aside.

Combine capers, oregano, garlic, ¼ cup olive oil, and lemon juice in a mini food processor until mixture is combined and capers and oregano or coarsely chopped.

Warm remaining 1 tbsp olive oil in large skillet. Toss shrimp with caper mixture and add to skillet. Cook over medium heat until shrimp are cooked through.

Spoon shrimp mixture atop French bread and season with salt and pepper. Fold as sandwich and serve.


  1. Sounds delicious. What did you change to make it your own, and what did you serve as sides?

  2. Ethan Stowell is the Seattle chef I mentioned, and when he made his, it was a skewered and grilled version. He did not toss the shrimp in the mixture. He made about twice as much of the caper mixture, did not food process but rather chopped and tossed it as a sauce on the side. He skewered his shrimp and grilled them with olive oil, salt, and pepper, before serving them alongside the sauce and "crusty bread." Here is the link to to the article if you'd like to read more:

  3. Ooops - forgot to answer your other question. I just served a simple leafy green salad tossed in a lemon and olive oil vinaigrette. The shrimp rolls were quite large, so we didn't need much else to fill us up.