Avocado Shrimp Rolls with Tarragon Mayonnaise
By alva
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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