HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE
Can be prepared in 45 minutes or less.
Yield Makes 4 sandwiches
Number Of Ingredients 7
Steps:
- 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.
SHRIMP, ENDIVE AND WATERCRESS SALAD
Yield Serves 8
Number Of Ingredients 13
Steps:
- In a kettle simmer court bouillon ingredients 30 minutes.
- Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.
- With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.
- Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.
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