Gingered shrimp salad stuffed brioche
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | shrimp; cooked and peeled |
| ¼ | cup | roughly-chopped cooked cellophane n; oodles |
| 3.00 | tablespoon | grated carrots |
| 2.00 | tablespoon | diced red pepper |
| 2.00 | tablespoon | thinly-sliced green onions |
| 1.00 | teaspoon | minced fresh ginger |
| 2.00 | tablespoon | soy sauce |
| 1.00 | tablespoon | rice wine vinegar |
| 1.00 | tablespoon | olive oil |
| 1.00 | teaspoon | sesame oil |
| 2.00 | tablespoon | whole cilantro leaves |
| 2.00 | tablespoon | whole parsley leaves |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | medium | brioche rolls; hollowed out |
Directions
Combine everything but brioche rolls; season to taste with salt and pepper. Stuff salad generously into brioche rolls until they overflow. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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