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Avocado Shrimp Rolls with Tarragon Mayonnaise

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Ingredients

  • Avocado Shrimp Rolls With Tarragon Mayonnaise
  • 1 1/2 pounds Poached Shrimp, cut in half lengthwise, recipe follows (750 g)
  • Tarragon Mayonnaise, recipe follows
  • 1/4 cup finely diced fennel (60 mL)
  • 6 rolls
  • 1/4 cup butter, softened (60 mL)
  • 1 avocado, sliced*
  • Poached Shrimp
  • 1 1/2 pounds raw shrimp, peeled, deveined, tail removed (750 g)
  • Kosher salt
  • 6 black peppercorns, whole
  • Tarragon Mayonnaise
  • 2 egg yolks
  • 1 tablespoon Dijon mustard (15 mL)
  • 2 tablespoons lemon juice (30 mL)
  • 1 cup vegetable oil (250 mL)
  • 1 teaspoon kosher salt (5 mL)
  • 1 teaspoon chopped fresh tarragon (5 mL)

Details

Preparation

Step 1

Directions
Avocado Shrimp Rolls With Tarragon Mayonnaise
1.Preheat broiler.
2.Combine shrimp, mayonnaise, and fennel in a bowl.
3.Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.
4.Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.
Poached Shrimp
1.Bring a large saucepot to just below a simmer. Season the water heavily with salt and drop the peppercorns in; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.
Tarragon Mayonnaise
1.Place the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl and whisk together. In a very, very slow stream, add the vegetable oil, whisking to emulsify. Stir in the salt and tarragon.

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