Shrimp Salad With Fennel And Herbed Cream Cheese On Brioche Food

CREAMY SHRIMP SALAD

Steps:

• Combine cream cheese and mayonnaise in a medium bowl and stir until smooth.
• Add 1 tablespoon of lemon juice and the Worcestershire sauce and mix well.
• Stir in the green onions, pimientos and cooked, chopped shrimp. Mix well then taste and adjust seasonings - add more lemon juice, salt or pepper, or hot sauce.
• Use the shrimp salad right away or cover and chill for up to 2 days until ready to serve.

SHRIMP SALAD WITH FENNEL AND HERBED CREAM CHEESE ON BRIOCHE

Steps:

• In a small bowl, toss the fennel with the olive oil and salt. Spread a little herbed cream cheese on each slice of brioche. Divide the shrimp, celery, and fennel equally among the sandwiches, gently close, and serve.
• Using a fork, mash the cream cheese in a small bowl and whisk or stir in Mayonnaise. Mix thoroughly, then add lemon zest and juice, herbs, and scallion, and taste. Season with salt, pepper, and hot sauce.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE

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 SALAD WITH CUCUMBER AND FENNEL

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
• Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
• Do Ahead
• Salad can be made 4 hours ahead. Cover and chill.