I’ll be spending Mother’s Day with my mom, who happens to live next to my son’s best friend. So the whining factor should be pretty low.
I’ll make my mom something vegan, since that’s how she rolls. Marked a good bunch of recipes in “More Quick-Fix Vegan,” by Robin Robertson. I’ll pass it along when I decide. If I decide. Not my strong suit.
Meanwhile, I wish someone would make me Shrimp Salad Rolls with Tarragon & Chives from “Fine Cooking: Cook Fresh.”
I love seafood salad, even the fake stuff at Subway. I haven’t had it in years, but this recipe awakened that sleeping dragon.
Perhaps I’ll leave copies of this lying around the house. That probably wouldn’t work, though. Perhaps I’ll just make it myself. I certainly plan on doing whatever I want — and I want.
SHRIMP SALAD ROLLS WITH TARRAGON AND CHIVES
- Kosher salt
- 2lb large shrimp (31 to 40; preferably easy peel)
- 3/4 cups celery with leaves (finely chopped)
- 1/2 cup mayonnaise
- 1/4 cup fresh chives (thinly sliced)
- 1 tablespoon fresh tarragon (finely chopped)
- 1 tablespoon fresh lemon juice (more to taste)
- Black pepper (freshly ground)
- 6 hot dog rolls (preferably New England-style split-top rolls)
Per serving: 390 calories, 29 grams protein, 25 grams carbohydrate, 18 grams total fat, 3.5 grams saturated fat, 1 gram monosaturated fat, 1 gram polyunsaturated fat, 230 milligrams cholesterol, 800 milligrams sodium, 1 gram fiber
|1. Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes -- the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.|
|2. In a large bowl, stir together the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in the shrimp and season to taste with more lemon juice, salt and pepper.|
|Position a rack 6 inches from the broiler element and heat the broiler on high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.|