CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
Servings |
INGREDIENTS
1 1/4 |
lb |
Small shrimp, about 60 |
|
|
shelled |
|
|
and deveined |
1/4 |
c |
Mayonnaise |
1/2 |
c |
Finely diced celery |
1 |
T |
Minced fresh chives |
|
|
tarragon or dill |
|
|
up to 2 |
2 |
t |
Fresh lemon juice |
1 |
c |
Watercress sprigs |
|
|
Eight, 1/2-inch slices |
|
|
brioche or challah |
|
|
toasted lightly |
INSTRUCTIONS
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.
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