Thursday, March 26, 2009
This is a simple and delicious Shrimp Sandwich. You can use lobster for this recipe and instead of white bread a nice crusty baguette would be good or I would say even better. You know what? I'm thinking of making the lobster sandwich for a picnic and pack a bottle of chilled white wine or maybe champagne?? I know, I know, the weather over here in Vancouver is still cold for a picnic, but it's good idea to plan ahead! :D
Recipe adapted from The Harry's Bar Cook Book By Arrigo Cipriani
1 1/2 lbs (675 g) Tiny Gamberetti or Large Shrimps, cooked
3/4 Cup (185 ml) Home-made Mayonnaise
12 Thin Slices Home-style Unsweetened White Bread, largest available slices
1/2 Head Romaine Lettuce, coarsely shredded
Cool the cooked shrimps, then shell and devein them. If the shrimps are large, cut them in half lengthwise.
Assemble the sandwiches. Spread some mayonnaise generously over one side of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1-inch (2 1/2 cm) margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce, then another slice of bread. Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.