the rare purple shrimpopus.

These were the Shrimp and Zucchini Rolls I wrote about a few posts ago. We made them for the rescheduled Duck Evening at KK's because we were curious about how our mature palates would relate to them.

And: they need some work. As written, the sauce rocks, but the undipped rolls really don't taste like much of anything. Additions we would make: boiling the shrimp in salted water; salting the zucchini properly; and possibly letting the shrimp sit in a little sherry vinegar before rolling.

Also, the recipe told you that you should make them and chill for "1 to 6 hours". This we would not recommend: the zucchini rolls started giving off moisture (because the zucchini hadn't been salted first, b/c the recipe didn't call for it) and achieved a state I would describe as "slimy". I tried to disguise this with a couple drops of sherry vinegar and some black sesame seeds.

In the end, edible, and a good idea, just badly executed. Mara suggested we julienne the zucchini and put it along with everything else inside some rice paper rolls and use them with the dipping sauce.


No comments: