Avocado Shrimp Rolls (The Cookworks) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds poached shrimp, cut in 1/2 lengthwise, recipe follows |
tarragon mayonnaise, recipe follows |
1/4 cup finely diced fennel |
6 rolls |
1/4 cup butter, softened |
1 avocado, sliced, see cook's note |
Directions:
1. Preheat broiler.
2. Combine shrimp, mayonnaise, and fennel in a medium 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.
5. *Cook's Note: Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using.
6. Poached Shrimp:
7. 1 1/2 pounds raw shrimp, peeled, deveined, tail removed
8. Kosher salt
9. 6 black peppercorns, whole
10. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; 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.
11. Tarragon Mayonnaise:
12. 2 egg yolks
13. 1 tablespoon Dijon mustard
14. 2 tablespoons lemon juice
15. 1 cup vegetable oil
16. 1 teaspoon kosher salt
17. 1 teaspoon chopped fresh tarragon leaves
18. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.
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