Shrimp Rolls ( 3 portions)
INGREDIENTS
- 1 pack of peeled Marina Del Rey Argentinian shrimps
- 2 tbsp of mayonnaise
- 1 tbsp of finely diced celery
- 1 tbsp of sliced scallions
- 1 tbsp of chopped dill
- 2 drops of Tabasco
- 1 lemon zest
- Salt to taste
- 3 brioche roll buns
- 2 tbsp of soft butter
- 3 tsp of Mujol caviar
PREPARATION
- In a large pot of boiling water add the salt and the shrimps.
- Cook for 3 minutes and transfer the cooked shrimps into a bowl of cold iced water.
- Pat dry the shrimps and cut in 3-4 pieces each.
- Add the cut shrimps to a bowl and mix in the mayonnaise, celery, scallions, dill, Tabasco and lemon zest.
- Butter the sides of the brioche rolls and toast both sides in a hot pan.
- Garnish the rolls with the shrimp mixture and top off with the caviar.