| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
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*
- Preheat broiler.
- 1 1/2 pounds raw shrimp, peeled, deveined, tail removed
- Kosher salt
- 6 black peppercorns, whole
- 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
Instructions
- 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.
- 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.
- 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.
Reviews
i think the fennel flavor overtook the rest of the great flavors. if i make this again, ill be sure to do less fennel
This is a very tasty sandwich. It does not need quite as much mayo as stated.
I tried it with radish instead of fennel also and it was delicious.
I tried it with radish instead of fennel also and it was delicious.
easy and quick