Feast On This: Grand Central Bakery’s Oregon Shrimp Roll

If you haven’t been following the delicious developments of Portland’s very own mega-food festival for the past few months, it’s time to get Feast fever. With its crème de la crème guest list, once-in-a-lifetime suppers schedule, and tempting array of markets, tastings and food & drink seminars, there’s the proverbial something for everyone in September’s lineup, be it Mark Bittman speaking at the Schnitz, a Bunk-hosted Sandwich Invitational, the global street food-celebrating Night Market, Nancy Silverton’s mortar & pestle sauces class, or the nearly sold-out Inaki Aizpitarte and Daniel Patterson dinner (swoon).

A few weeks ago, illustrious Feast founders Mike Thelin and Carrie Welch threw a lively launch party at Spirit of 77, complete with stellar cocktails, a Salt & Straw cart, and a few unforgettable eats—Xocolatl de David’s foietella toasts with pickled green strawberries, Ox’s morcilla-topped deviled eggs, and these oh-so-summery shrimp rolls courtesy of Grand Central Bakery.

Grand Central was kind enough to share the recipe, so now, just in time for what’s shaping up to be a brilliant weekend, you can be the star of the picnic show. And as for Feast, as The Happenings would say, See You In September.

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Grand Central Bakery’s Oregon Shrimp Roll

Grand Central Bakery’s version of the Maine Lobster Roll features local pink shrimp in a light, creamy dressing tucked in a toasted brioche bun. The combination of the warm, buttery roll, and the fresh-tasting salad is dynamite.

Makes 4 sandwiches

For the salad:
1 pound Oregon pink shrimp
½ cup diced celery
1/3 cup finely diced sweet onion
¼ cup finely chopped Italian parsley
½ cup mayonnaise (we like Best Foods)
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon white pepper
2 teaspoons fresh lemon juice

For serving:
1 cup loosely packed mixed salad greens
4 Brioche hot dog buns (available in 4-packs at Grand Central Bakery)
Lemon wedges, for garnish

Combine all ingredients in a medium bowl. Toss gently with a fork. Taste and adjust seasonings. Split buns and lightly toast. Place a generous scoop of shrimp salad in each bun, tuck in some salad greens and serve at once, with a lemon wedge on the side.

–From Grand Central Bakery

Photo courtesy of Feast's Facebook page

Photo courtesy of Feast's Facebook page