| 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 |
tb |
Minced fresh chives; tarragon, or dill, |
|
|
; up to 2 |
| 2 |
ts |
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
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