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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Shrimp Salad Sandwiches (from Katie Lee's 'The Comfort Table')

I love, love, love shrimp salad. I keep mine pretty simple, just shrimp, celery, and scallions. There's something so decadent about eating it on brioche buns, which add a nice buttery taste and fluffy texture, but if you have trouble locating them just use your favorite.

JUICE OF 1 LEMON (ABOUT 2 TABLE-SPOONS)
3/4 CUP MAYONNAISE
1 TABLESPOON WHITE WINE VINEGAR
1 TEASPOON DIJON MUSTARD
1/2 TEASPOON SUGAR
1/2 TEASPOON KOSHER SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
2 POUNDS COOKED SHRIMP, PEELED, TAILS REMOVED, AND DICED
2 CELERY STALKS, FINELY DICED
2 SCALLIONS, THINLY SLICED
BRIOCHE BUNS (16 TO 20 MINIS, OR 4 OR 5 REGULAR SIZE) - can just substitute your favorite buns instead

In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in the shrimp, cel­ery, and scallions. Serve on mini brioche buns or regular brioche buns cut into quarters.

8 SERVINGS
PREP TIME: 15 MINUTES

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