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It’s Crunch Time

Thursday, July 6, 2017


Chef Ben McLean has perfected the summertime sandwich; photographs (2) by Margret Wood

July 6, 2017

It’s Crunch Time
Trade lobster for the Lowcountry’s favorite crustacean in Leon’s Oyster Shop’s twist on the classic seafood roll


Written by Hailey Middlebrook

The best way to make it through the post-Fourth-of-July slump? Start planning your weekend. Why not make it your mission to whip up Leon’s signature shrimp roll, topped with crushed potato chips? “It fills you up, but it’s not as heavy as your typical summer cookout burger,” chef Ben McLean says. “The shrimp salad is chilled and refreshing, especially on a hot day.”

Leon’s Oyster Shop Shrimp Roll:
(Makes 1)

  • 1 split-top roll (Brown’s Court Bakery hot dog roll preferred)
  • 1 large romaine lettuce leaf
  • Shrimp salad (recipe follows)
  • 1/4 cup crushed potato chips

To prepare the sandwich, place the split-top roll side-down on a grill, flipping the roll as it toasts. Remove from heat and place lettuce inside the bread pocket. Arrange the shrimp salad on top of the lettuce and sprinkle crushed potato chips on top for extra crunch.

For the shrimp salad:
(Makes 10-12 servings)

  • 2 cups mayonnaise sauce (recipes follows)
  • 2 lb. poached shrimp (recipes follows)
  • 1/2 cup diced celery
  • 1/2 cup jalapeño peppers, seeded and thinly sliced
  • 1/2 cup thinly sliced scallions
  • 1 Tbs. minced chervil
  • 1 Tbs. minced tarragon
  • Salt to taste

Mix all ingredients in a large bowl. Use immediately or refrigerate for up to five days.

For the mayonnaise sauce:
(Yields about 2 cups)

  • 1 cup Duke’s mayonnaise
  • 1/2 cup prepared horseradish
  • 1 tsp. kosher salt
  • 1 tsp. peeled fresh ginger root, grated on a microplane
  • Juice of 2 limes

Mix all ingredients in a medium-size bowl. Use immediately or seal tightly and refrigerate for up to five days.

For the poached shrimp:
Add a splash of vinegar and a lemon cut in half to a large pot of heavily salted water. Bring to a boil. Pour in two pounds of peeled jumbo shrimp (21/25 count) and stir. Remove the pot from heat, cover, and let sit for about 10 minutes, until the shrimp become opaque. Remove the shrimp and place in an ice bath. Once cooled, cut the shrimp in half width-wise.


To get Ben McLean’s kitchen tips, click here.

To read more from our new July issue, click here.