I think my Stomach Beast may be weakening. And that is certainly a relief. He's still there, but a tamer animal. Thank you to everyone who left such nice messages of support. I'm ready to start reading all your blogs again and take part in the bloggy world. I may even start to enjoy eating. That would have been a good thing on Monday, when I grilled some shrimp and tucked them into rolls, slathered with tarragon dressing. Bob assured me the shrimp rolls were delicious, but I couldn't appreciate them, due to my tender tummy.
I do know that the tarragon dressing was wonderful and I'll certainly make it again to use with other seafood. It reminded me again how much I love fresh tarragon, with it's mild licorice flavor. For years I thought this herb was useless, because I had only tried the dried version. But, fresh tarragon is marvelous and if you see any in the store, try it in a recipe and you'll be delighted. By the way, tarragon is also good for an upset stomach, so maybe it has tamed the Stomach Beast?
Last week I wasn't able to take part in Weekend Herb Blogging, which was very annoying, to say the least. But, this week I can and happily, it's when the lovely founder of WHB, Kalyn of Kalyn's Kitchen is hosting it. Perfect!
My side dish was adorable baby Bianche eggplants. I simply cut them in half, brushed them with olive oil and grilled them for a few minutes on both sides. I didn't bother to remove the stems, which tasted very good (according to Bob). I must make this meal again some day, when I can enjoy it. My stomach just made a noise similar to the spin cycle on the washing machine--so obviously, it agrees with me.
Shrimp Salad Rolls With Tarragon Dressing
(Food & Wine)
Note: Since it was just Bob and me, I only used 20 large shrimp.
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons (small sweet pickles), finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
1. In a large shallow dish, combine 1/4 cup of the olive oil
with the rosemary, lemon zest and two-thirds of the garlic. Stir in the
shrimp and refrigerate for 2 to 4 hours.
2. In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.
3. Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.
4. Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place some arugula in each roll, spoon the shrimp salad into the rolls and serve.
MAKE AHEAD The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.