Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
1 1/4 pounds small shrimp (about 60), shelled and deveined
1/4 cup mayonnaise
1/2 cup finely diced celery
1 to 2 tablespoons minced fresh chives, tarragon, or dill
2 teaspoons fresh lemon juice
1 cup watercress sprigs
eight 1/2-inch slices brioche or challah, toasted lightly
Preparation
Step 1
In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
Step 2
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.
