Tarragon-Shrimp Sandwiches – TeaTime Magazine




Tarragon-Shrimp Sandwiches

Fresh tarragon adds extra flavor to these tasty Tarragon-Shrimp Sandwiches. Tarragon-Shrimp Sandwiches pictured with Pineapple, Ham & Brie Phyllo Cups and Mango Salsa & Mahi Mahi Canapés

Tarragon-Shrimp Sandwiches

  • 4 cups water
  • 3 slices lemon
  • 2 (4-inch) sprigs fresh tarragon
  • ½ teaspoon salt
  • 1 pound medium shrimp, peeled and deveined
  • ½ cup mayonnaise
  • 1 tablespoon finely chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced celery
  • 1 teaspoon minced shallot
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 8 slices firm white sandwich bread
  1. In a medium saucepan, combine water, lemon slices, tarragon sprigs, and salt. Bring to a boil over high heat. Remove from heat. Add shrimp, and let poach until shrimp are opaque and pink, approximately 5 minutes.
  2. Transfer shrimp to a large bowl filled halfway with ice, and let cool.
  3. In a small bowl, combine mayonnaise, chopped tarragon, lemon juice, lime juice, celery, shallot, salt, and pepper, whisking well.
  4. Drain shrimp, and blot dry with paper towels.
  5. Place shrimp in food processor, and pulse until finely chopped. Add mayonnaise mixture, pulsing to combine. Transfer mixture to a covered container and refrigerate until very cold, approximately 4 hours.
  6. Spread shrimp mixture evenly onto 4 bread slices. Top each with a remaining bread slice.
  7. Using a serrated bread knife in a gentle sawing motion trim and discard crusts from sandwiches. Cut each sandwich diagonally into 4 triangles.
  8. Serve immediately or cover with damp paper towels, place in a covered container and refrigerate until serving time.

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Tarragon Shrimp Sandwiches TeaTime Magazine



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