Recipe: Avocado Shrimp Rolls

Rank: Intermediate

Time execution: 40 min

Can be served for: 6 persons

Ingredients

• 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

Directions

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