Photo by Joey de Larrazabal-BlancoPreparation time: 10 minutes
Cooking time: 1-2 minutes
Serves: 4
This is a unique take on lobster roll filling, made a little more frugal by using shrimp instead of lobster. To transform it into a sophisticated appetizer, just pile onto individual crostini and top with some micro greens or sprouts (micro arugula was used here). If you can’t find micro greens, just use a sprig or two of the herbs you’ll use in the recipe, either dill or chives, or both. This also makes a great sandwich stuffer for lunch the next day.
Ingredients
- 500 grams shrimp, peeled and de-veined
- 2-3 tablespoons mayonnaise
- 1 1/2 tablespoons chives, chopped
- 1 tablespoon dill, chopped
- The zest of half a lemon
- 1 teaspoon lemon juice
- Sea salt and freshly cracked black pepper, to taste
- A bunch of micro greens or sprouts to top
- Melba toast, about 12 pieces
Preparation
- Bring a pan of water to a simmer. Poach the shrimp in the simmering water until they just turn pink. This should take about a minute or even less. Remove the shrimp immediately from the water and set aside to cool.
- Once the shrimp has completely cooled, chop into 1-cm pieces. Place in a bowl with the mayonnaise, chives, dill, lemon zest and juice, salt and pepper, and toss gently to mix. Taste and adjust seasoning.
- Assemble the crostini right before serving so the bread doesn’t get soggy. Top each piece of melba toast with some shrimp mixture and garnish with micro greens or sprouts. Visit Joey de Larrazabal-Blanco's blog at http://80breakfasts.blogspot.com.
