WHB: Shrimp Salad Rolls With Tarragon Dressing

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.

INGREDIENTS

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
arugula leaves

DIRECTIONS

    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.

Comments

[Lydia]

That dressing does look delicious, and my tarragon plant is already waiting to be cut in the garden (for some reason, in the past two years the tarragon has decided that it likes the conditions in my garden, and it's grown quite bush-like). Tarragon and shellfish is a great combination. Glad you are feeling better, Sher.

[Lisa]

That roll looks amazing, Sher. I just planted my yearly tarragon plant :D I wish I could keep it alive during the winter, but I suck at that. Anyhoo, I love the taste of fresh tarragon as well and I can't wait to try with this shrimp salad. Yum!

Glad the beasty is going away!
xoxo

[Patricia Scarpin]

Sher, it looks so good!
I should start using tarragon more often.

[ann]

mmmm... I picked up some tarragon scented apple cider vinegar at the greenmarket this weekend that would taste divine in this dressing. Thanks for the idea and I'm really glad you're feeling better!

[Butta Buns]

It must have been torture to have something that delicious around and not able to eat it. I'm glad that the beast is quieting down.

I'm planning on making some lobster rolls this weekend and might try this dressing for it.

[Katiez]

So glad you are feeling better!
Diet by stomach beast is never a favorite.
I, also, love tarragon but I have a hard time with it in my garden. The tasteless Russian variety does great and looks pretty but the much more flavorful French variety struggles each year (how ironic)

[taboo & whaleshaman]

dear sher,

both taboo & i are so happy to hear you appear to be on the mend.

now -- JUST STAY THAT WAY!

that's an order. we don't like worrying.

and speaking of orders, can we get about half a dozen of them there pretty delish looking shrimp rolls to go?

thanks. and a tickle for all the furballs.

[Susan from Food]

I'm so sorry you have been unwell, Sher. I hope you're back to normal and enjoying any food you'd like very soon! Your recipe is lovely.

[Kalyn]

I'm growing tarragon for the first time and looking for ideas to use it. This dressing sounds wonderful. So many interesting and complex flavors going on. Hope you are all better soon.

[Anh]

Sher, hope you are better now. Thanks for a great recipe again! This looks so wonderful, :)

[aria]

silly me, i thought those eggplants were figs for a minute! haha

shrip rolls look delicious, happy to hear the beast is losing his strength!

[Dolores]

Eggplant! I also thought they were figs, and was intrigued by pairing them with the Shrimp Salad Roll. Which I've bookmarked to try soon!

[joey]

I like shrimp sandwiches...I have a favorite one from a local cafe, but let me tell you, your's looks so much tastier! I must use tarragon more!

[astrid]

One can order these delicious looking rolls? May we place an order then? *giggle*

This sounds very fine for a delish lunch for us I'd better bookmark it. :o)

It's so good to hear you're better again. We missed you :o)

[cheryl]

What an amazing sandwich. I would kill to have that for dinner tonight.

So sorry to hear about your stomach. I hope it is getting better. I have never had the best stomach either, so I sympathize.

[Callipygia]

So glad to know your stomach is starting to feel soothed. It truly is a gift to be able to eat and digest food well! The Shrimp bad boys look ooh so good, and I adore these baby eggplants. Keep feeling better.

[Alisha]

I'm glad to hear that you're starting to feel better.

This looks absolutely delicious! I love the little eggplants and that shrimp roll look perfect!

[Shannon]

Sher, I do hope you are on the mend, my dear.

[sandi @ the whistlestop cafe]

Yummy! I have some left over shrimp in the fridge~ Taragon would be perfect.

[Burcu]

I really like that sweet flavor of tarragon and the dressing recipe sounds very herby and delicious; thanks for sharing. But I must admit what caught my eye was not the dressed shrimps: those little grilled eggplants!! Yummy!

[Burcu]

I really like that sweet flavor of tarragon and the dressing recipe sounds very herby and delicious; thanks for sharing. But I must admit what caught my eye was not the dressed shrimps: those little grilled eggplants!! Yummy!

[Mom]

Hi! Mama made tarragon vinegar by getting good white wine vinegar and putting two or three fresh tarragon herb branches into it. We made it little at a time, delicious. She would also put some of it into water with ice and sip it through a straw, with her eyes closed!!! This was 50 years ago, still is good for a home remedy, especially if you are weary.