Avocado Shrimp Rolls
Source of Recipe
Recipe courtesy The Cookworks, 2003
List of 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*
Recipe
Preheat broiler.
Combine shrimp, mayonnaise, and fennel in a medium bowl.
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.
Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.
*Cook's Note: Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using.
Poached Shrimp:
1 1/2 pounds raw shrimp, peeled, deveined, tail removed
Kosher salt
6 black peppercorns, whole
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.
Tarragon Mayonnaise:
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 cup vegetable oil
1 teaspoon kosher salt
1 teaspoon chopped fresh tarragon leaves
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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