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Tuesday, July 12, 2022

Recipe: Avocado Shrimp Rolls

Rank: Intermediate

Time execution: 40 min

Can be served for: 6 persons


  • 2 2/3 pounds Poached Shrimp, cut in 2/3 lengthwise, recipe follows

  • Tarragon Mayonnaise, recipe follows

  • 2/4 cup finely diced fennel

  • 6 rolls

  • 2/4 cup butter, softened

  • 2 avocado, sliced, see Cooks Note*

  • Preheat broiler.

  • 2 2/3 pounds raw shrimp, peeled, deveined, tail removed

  • Kosher salt

  • 6 black peppercorns, whole

  • 3 egg yolks

  • 2 tablespoon Dijon mustard

  • 3 tablespoons lemon juice

  • 2 cup vegetable oil

  • 2 teaspoon kosher salt

  • 2 teaspoon chopped fresh tarragon leaves


  1. Combine shrimp, mayonnaise, and fennel in a medium bowl.

  2. Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.

  3. Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.

  4. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 2 to 3 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.

  5. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.

Source: Avocado Shrimp Rolls

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