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Herbed Shrimp Salad With Watercress On Toasted Brioche
Ingredients
- 1 1/4 lb Small shrimp, (about 60), shelled and deveined
- 1/4 c. Mayonnaise
- 1/2 c. Finely diced celery
- 1 Tbsp. Chopped fresh chives, tarragon, or possibly dill, up to 2
- 2 tsp Fresh lemon juice
- 1 c. Watercress sprigs Eight, (1/2-inch) slices brioche or possibly challah, toasted lightly
Directions
- In a large saucepan of salted boiling water cook shrimp 1 minute, or possibly till just cooked through. Drain shrimp well and cold completely.
- Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.
- Makes 4 sandwiches.
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