From Garrett's Table:
"Last year I posted a recipe for cucumber and vegetable rolls. I was happy with the recipe but nevertheless thought it could use some refining. Since the weather is finally warm again I decided to give these cucumber rolls an overhaul. These rolls include poached shrimp, marinated carrots, creamy avocado, and fresh cilantro all wrapped inside sliced cucumber. The sauces are sesame vinaigrette and cilantro oil. This unique appetizer is essentially a salad and a fun way to start any summer meal. Here’s a recipe for 8 servings:
SHRIMP AND CUCUMBER ROLLS WITH SESAME VINAIGRETTE AND CILANTRO OIL
* 1 bunches cilantro
* Salt and sugar to taste
* 1 cup vegetable oil
* 1 Tb. toasted coriander seeds
* 1 tsp. lemon zest
Bring a pot over water to a rapid boil. Season the boiling water with salt and sugar. It should taste salty like the sea and sweet like cola. Season and ice bath similarly. Rinse the cilantro and cut away the large heavy stems at the bottom. Blanch the cilantro for 30 seconds and shock in the ice bath. Gather the blanched cilantro and squeeze to remove as much water as possible. Place the cilantro in a blender with the vegetable oil, coriander seed, and lemon zest. Blend on high for 3 minutes. Pour the oil into a strainer lined with cheesecloth, a grease filter, or a coffee filter and allow to drip for several hours. Discard the solids left behind.
* 2 tsp chinese spicy mustard
* 2 tsp. pickled ginger
* 2 Tb. mirin
* 2 Tb. soy sauce
* 2 Tb. rice wine vinegar
* 1/2 c. vegetable oil
* 1/4 c. sesame oil
Place the mustard, ginger, mirin, soy sauce, and rice wine vinegar in a blender. Blend on high while slowly adding vegetable oil. After the vegetable oil, drizzle in the sesame oil. If the oil is not emulsified add a bit more mustard or some mayonnaise and blend once more.
* 1 lb. 16/20 shrimp, raw, shell on
* 1 quart water
* 1 celery stalk, sliced
* 1/2 onion, sliced
* 2 cloves garlic, crushed
* 2 slices fresh ginger
* 2 Tb. rice wine vinegar
* 1 lemon
* Salt to taste
* Cilantro oil, to taste
* Chili paste, to taste
Peel and devein the shrimp, reserving the shells. In a medium saucepan
combine the shrimp shells with the water, celery, onion, garlic,
ginger, vinegar, and zest and juice of the lemon. Bring to a simmer
and season heavily with salt. Add the shrimp and drop the heat to low.
Poach for 7 minutes and cool the shrimp in the poaching liquid.
When the shrimp cool, drain them well and cut into large pieces. Toss with cilantro oil and chili paste to taste.
* 2 English cucumbers
* kosher salt
* 2 large carrots, fine julienne
* 1 Tb. mirin
* 1 tsp. soy sauce
* 1 avocado
* Poached shrimp
* Cilantro oil
* Sesame vinaigrette
* Cilantro and black sesame seeds for garnish
Cut the ends from each cucumber and wash well. Cut each cucumber in half and, using a mandolin, slice 1/16′’ thick planks from the cucumber, stopping when you reach the seedy middle. Repeat on the other side of the cucumber. Lay the slices out of a piece of paper towel and salt lightly.
Toss the julienne carrot with the mirin and soy sauce and slice the avocado into long pieces. Lay a piece of plastic wrap on a flat work surface and lay 4-5 cucumber slices on top, overlapping slightly. Place some carrots, a few pieces of avocado, and a few pieces of shrimp at the end of the sheet of cucumber. Carefully roll the cucumber around the filling using the plastic wrap. Wrap the roll tightly in the plastic wrap and twist the ends. Using a sharp knife cut each roll into 3 or 4 pieces and carefully remove the plastic wrap. Pour some sesame vinaigrette on a plate, place the rolls on top, and drizzle with cilantro oil. Garnish with cilantro and black sesame seeds."