Sunday, September 12, 2010

A dish worthy of a place on Bubba Blue's list: Shrimp Salad Rolls with Tarragon & Chives

In the part of the movie Forrest Gump when Tom Hanks’s army buddy, Bubba Blue, takes a few days to list off every kind of shrimp dish in existence, I think he left this one off the list.
   Shrimp Salad Rolls with Tarragon and Chives from Fine Cooking magazine, however, is deserving of being included in a list of great shrimp dishes.
   It’s a terrific twist on the beloved lobster roll. In fact, the recipe suggests you can substitute cooked lobster meat for the cooked shrimp.
   Although the recipe has just a few ingredients and is relatively simple to make, part of it is rather labor intensive.
   The first step of the recipe is boiling shelled, unpeeled shrimp, then peeling and deveining them and cutting them into ½- to ¾-inch pieces.
   This is quite a chore for two pounds of large shrimp! It will go a lot faster if two people work on the peeling, deveining and cutting.
   The recipe does say you can use precooked shrimp to make things easier, but I liked the idea of boiling them as the recipe directs.
   The shrimp is mixed with finely-chopped celery, mayonnaise, fresh chives, fresh tarragon, fresh lemon juice and salt and pepper.
   Hot dog rolls are toasted under the broiler, then the shrimp mixture is spooned into them.

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