Fresh tarragon adds flavor to these triple-stack Tarragon Shrimp Salad Finger Sandwiches.
Tarragon Shrimp Salad Finger Sandwiches
2015-07-15 03:08:54
Yield: 12 tea sandwiches • Preparation: 20 minutes • Cook: 5 minutes • Refrigerate: 4 hours
Ingredients
- 4 cups water
- 2 (4-inch) sprigs fresh tarragon
- ½ teaspoon whole green peppercorns
- 3 slices lemon
- ¾ teaspoon salt, divided
- 1 pound medium frozen shrimp, thawed, peeled, and deveined
- ½ cup mayonnaise
- 1 tablespoon minced fresh tarragon
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh lime juice
- 1 teaspoon minced celery
- 1 teaspoon minced shallots
- ⅛ teaspoon ground black pepper
- 12 slices very thin white sandwich bread, such as Pepperidge Farm
- Garnish: fresh tarragon sprigs
Instructions
- In a medium saucepan, place water, tarragon sprigs, peppercorns, lemon slices, and ½ teaspoon salt, and bring to a boil. When mixture just comes to a boil, immediately remove saucepan from heat, add shrimp, and cover. Let stand for 5 minutes. Remove shrimp from poaching liquid, and place in a bowl filled with ice. Let cool.
- In a medium bowl, combine mayonnaise, minced tarragon, lemon juice, lime juice, celery, shallots, remaining ¼ teaspoon salt, and pepper, whisking to blend. Set aside.
- Remove shrimp from ice, and blot dry with paper towels. Chop very finely. Add to mayonnaise mixture, stirring until combined. Place shrimp mixture in a covered container, and refrigerate until very cold, approximately 4 hours.
- Spread 2 tablespoons shrimp salad each onto 2 slices bread. Place slices together, shrimp sides up, and top with a third slice of bread. Repeat with remaining bread slices and shrimp salad.
- Using a sharp, serrated knife, cut crusts from all sides of bread. Cut 3 rectangular finger sandwiches from each sandwich.
- Garnish with fresh tarragon sprigs, if desired.
Notes
- • Sandwiches can be draped with damp paper towels and stored in a container in the refrigerator for up to 4 hours before cutting and serving.
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