Shrimp Salad With Fennel And Herbed Cream Cheese On Brioche Recipes

SHRIMP SALAD WITH CUCUMBER AND FENNEL

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
• Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
• Do Ahead
• Salad can be made 4 hours ahead. Cover and chill.

HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE

Steps:

• In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
• Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP SALAD WITH FENNEL AND HERBED CREAM CHEESE ON BRIOCHE

Steps:

• In a small bowl, toss the fennel with the olive oil and salt. Spread a little herbed cream cheese on each slice of brioche. Divide the shrimp, celery, and fennel equally among the sandwiches, gently close, and serve.
• Using a fork, mash the cream cheese in a small bowl and whisk or stir in Mayonnaise. Mix thoroughly, then add lemon zest and juice, herbs, and scallion, and taste. Season with salt, pepper, and hot sauce.