Sunday, June 8, 2014

Recipe of the Week: Easy Shrimp Salad Roll

Well, if you've been reading our blog since the very beginning, you might know I've had some ugly, near-death experience from eating shrimp. Farm-raised shrimps are fed a highly contaminated diet of chemicals and pesticides. It would be great if it was easier to just give shrimp up. But I can't. I love shrimp and I've eaten it all my life. So instead, we made the compromise to never eat shrimp while we're out, and only buy wild-caught shrimp from reputable sources. For this easy shrimp roll, we used Oregon pink shrimp, some chives, tarragon, and radishes from our garden. Since the shrimp were pre-cooked, our prep time was significantly lesser.

16oz cooked shrimp
1 stalk of celery, chopped finely
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp fresh chives, chopped finely
1 tbsp fresh tarragon, chopped finely
salt and pepper, to taste
buns, buttered and toasted
1/2 cup of radishes, chopped (optional)

In a large bowl, combine celery, chives, tarragon, lemon juice, and mayonnaise.
Add salt and pepper to taste.
Gently fold in shrimp.

To assemble, line rolls with lettuce, then top with shrimp salad and radishes.

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