Sunday, September 19, 2010

Shrimp Salad Rolls with Tarragon & Chives

This past summer was one of the hottest summers on record. Wait. Don’t I say that every year now? Gotta love global warming. My kitchen is normally closed during the summer, but I usually manage to sneak in a few meals during cool days. This year, I couldn’t even do that. The 90° days were relentless. I rapidly grew sick of salads, sandwiches and tuna salad and was desperate for some variety.

Thank goodness for email. I subscribe to several different recipe sites who send me daily or weekly emails full of seasonal recipes. Summer is not usually good because most of the recipes are barbeques and I don’t own a barbeque and, as noted above, I was sick and tired of salads and sandwiches. When this recipe arrived in my inbox, I perked right up. Not tuna and wraps could easily be substituted for the rolls. I don’t eat a lot of bread.

It also gave me a chance to try fresh tarragon. It was a revelation. I rarely use fresh spices, so I am accustomed to dishes needing 24 hours to reach full flavor. This recipe was fantastic from the first day. I’ll be adding tarragon to my herb garden next year.

Other than peeling all that shrimp, this is an easy recipe to make. You can eat it in rolls or wraps, or as a salad, like I did. I’ll definitely be trying the lobster variation next summer when my local grocery has a sale on lobster.

Verdict: Yum!! This one’s a keeper!!

Shrimp Salad Rolls with Tarragon and Chives
(source: Fine Cooking)

Kosher salt
2 lb. Large shrimp (31 to 40 per lb.), preferably easy-peel
¾ cup finely chopped celery with leaves
½ cup mayonnaise
¼ cup finely sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes. The water needn’t return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into ½- to ¾-inch pieces.

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, ¼ tsp. salt, and ¼ tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about ⅔ cup per roll, and serve.

Variation: Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.

Compost: leftover lemon, celery, chives and tarragon

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