Herbed shrimp salad with watercress on toasted brioche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Small shrimp; (about 60), shelled |
| ; and deveined | ||
| ¼ | cup | Mayonnaise |
| ½ | cup | Finely diced celery |
| 1 | tablespoon | Minced fresh chives; tarragon, or dill, |
| ; up to 2 | ||
| 2 | teaspoons | Fresh lemon juice |
| 1 | cup | Watercress sprigs |
| Eight; (1/2-inch) slices | ||
| ; brioche or challah, | ||
| ; toasted lightly | ||
Directions
In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool 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.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.