Shrimp and Bacon Roll from the Collins Small Batch Kitchen

Shrimp and Bacon Roll from the Collins Small Batch Kitchen (Source: Your Life Arizona)

Chef Christopher Collins from The Collins Small Batch Kitchen brings us Shrimp and Bacon Roll and a Two Potato Salad.


• 1 lb shrimp (about 16)

• 1 gallon water

• ½ cup old bay seasoning

• ½ cup of sugar

• ¼ cup kosher salt

• 2 tbsp lemon juice

• 1 tbsp red pepper flake

• 4 bay leaves

• 1 lb bacon - cooked then chopped


Mix all ingredients except for bacon and shrimp in large pot and bring to boil. 

Add shrimp and cook for 3 minutes.

Strain and shock in ice water for 5 seconds. Remove from ice water and drain well.


• 1 cup mayonnaise

• 1 tbsp Angry Sauce

• 1 tbsp lemon juice

• 1 tsp salt

• ½ tsp Old Bay Seasoning.

• 3 tbsp celery, diced

• 1 tbsp shallots, minced

• 2x freshly baked rolls


In a mixing bowl combine mayonnaise, angry sauce, lemon juice, salt and old bay seasoning.

In a separate mixing bowl, add shrimp, chopped bacon, celery, shallots and 3 heaping tbsp of mayo. Mix gently with your hands.

Toast the outside of the bun and portion 4-5 ounces of the shrimp/bacon mixture into each roll.


• 2 lbs of sweet potatoes peeled and cut into 1" cubes

• 2 lbs of Yukon gold potatoes cut into 1" cubes with peel on

• 1 cup cooked bacon, chopped

• 1 ¼ cup mayo

• ½ cup green onion

• 4 stalks small, diced celery

• ¼ cup creole mustard

• 4 jalapenos, seeded and diced

• 2 tbsp chopped tarragon

• ¼ cup arugula


Place the sweet potatoes and Yukon Golds in separate sauce pots, cover with water by 2 inches. Add a tsp of salt to each pot and bring to boil.

Cook until potatoes are fork tender (15 min for sweet potatoes and 12 min for the Yukons)

Strain potatoes and let cool completely.

Mix remaining ingredients (except arugula) in a mixing bowl.

Add chilled potatoes and place in third pan.

To serve – mix 1 cup potato salad with ¼ cup of arugula and garnish with sea salt pepper and old bay seasoning.

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