Curried Shrimp & Calamari Broodjes Recipe
Eating while standing is a European thing: The Spanish have tapas, the Italians have cicchetti and the Dutch have broodjes (bro-chess), small sandwiches that are ideal pub grub. Broodjes also happen to be the specialty of Amsterdam Bar & Hall in St. Paul, where chef Thom Lowe creates inventive versions such as beer-braised smoked-pork broodjes and a shrimp-and-squid broodjes. The latter is tossed with a homemade curry mayonnaise laced with cardamom and Sriracha. Hard to pronounce for some, broodjes sure are easy to eat.
Recipe adapted from Thom Lowe, Amsterdam Bar & Hall, St. Paul, MN
Curried Shrimp and Calamari Broodje
Dutch seafood-curry sliders (Broodjes) from Amsterdam Bar & Grill in St. Paul, Minnesota.
Servings
8
broodje (sliders) or 4 full-size sandwiches
Ingredients
- Broodje
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 small garlic cloves, finely chopped
- ½ pound (16 to 20) shrimp cut into 1-inch pieces
- ½ pound squid with tentacles--cleaned, bodies cut into rings and tentacles left whole (or use one pound of either shrimp or squid)
- Salt and freshly ground black pepper
- 2 scallions, trimmed and thinly sliced on a bias
- 8 small soft rolls or slider buns or 4 soft sandwich rolls
- Mayonnaise
- ½ cup mayonnaise
- 1 tablespoon mild curry powder
- ¾ teaspoons ground cardamom
- ¾ teaspoons Sriracha or sambal chile sauce
Directions
- Make the broodje: In a large skillet set over medium heat, heat the olive oil. Add the onion and garlic and stir often until the onions soften, 3 to 4 minutes. Increase the heat to high; once the onions start to brown, add the shrimp and squid. Season with salt and pepper and cook, stirring often, until the seafood is cooked through, about 5 minutes. Transfer to a large plate or shallow bowl and let cool about 10 minutes before covering with plastic wrap and chilling in the refrigerator, at least 1 hour.
- Make the mayonnaise: In a large bowl, stir together the mayonnaise, curry powder, cardamom and chile sauce.
- Add the chilled seafood mixture and scallions to the mayonnaise and stir to combine. Slice the rolls open, top with the seafood salad and serve.