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Revamped Shrimp Roll https://www.metro.ca/userfiles/image/recipes/guedilles-revisitees-crevettes-11634.jpg PT20M PT05M PT25M
SUMMER SAUCES DUO :Aioli mayonnaise :Place all the ingredients in a shallow dish.Use a handheld blender to gently turn the mayonnaise into an emulsion (make sure to place the handheld blender in the bottom and gently pull up. Don’t use a repeated up and down motion or you will break the emulsion).Season. Set aside.Three mustard, maple, and pepper sauce :Place all the ingredients in a bowl. Stir. Set aside.Rolls :Assembly :In a bowl, combine the ingredients for the shrimp and sauce.Slice the croissant rolls in half. Fill with the shrimp salad and greens.
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Summer sauce duo : Rolls: 4 Première Moisson croissant rolls everything To taste greens (red veined sorrel) shrimp : 3 cups (750 ml) nordic shrimp 1/2 cup (125 ml) fennel, diced 1 shallot, thinly sliced To taste salt and pepper sauces: 1/2 cup (125 ml) aioli mayonnaise or 1/2 cup (125 ml) Three mustard, maple, and pepper sauce Aioli mayonnaise: 1 egg 1 c. à soupe (15 ml) Dijon mustard 1 garlic clove, chopped 1/4 cup (60 ml) grated Parmesan cheese 1 cup (250 ml) vegetable oil 1/3 cup (80 ml) olive oil To taste lemon juice To taste salt and pepper Three mustard, maple, and pepper sauce: 1/3 cup (80 ml) Dijon mustard 1/4 cup (60 ml) Meaux mustard 3 tablespoons (45 ml) yellow mustard 1 tablespoon (15 ml) maple syrup To taste salt and pepper
Revamped Shrimp Roll

Revamped Shrimp Roll

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4
Main course
0:20
Preparation
0:05
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Summer sauce duo :

  • Rolls:
  • 4
    Première Moisson croissant rolls everything
  • To taste
    greens (red veined sorrel)

  • shrimp :
  • 3 cups
    (750 ml)
    nordic shrimp
  • 1/2 cup
    (125 ml)
    fennel, diced
  • 1
    shallot, thinly sliced
  • To taste
    salt and pepper

  • sauces:
  • 1/2 cup
    (125 ml)
    aioli mayonnaise or
  • 1/2 cup
    (125 ml)
    Three mustard, maple, and pepper sauce

  • Aioli mayonnaise:
  • 1
    egg
  • 1 c. à soupe
    (15 ml)
    Dijon mustard
  • 1
    garlic clove, chopped
  • 1/4 cup
    (60 ml)
    grated Parmesan cheese
  • 1 cup
    (250 ml)
    vegetable oil
  • 1/3 cup
    (80 ml)
    olive oil
  • To taste
    lemon juice
  • To taste
    salt and pepper

  • Three mustard, maple, and pepper sauce:
  • 1/3 cup
    (80 ml)
    Dijon mustard
  • 1/4 cup
    (60 ml)
    Meaux mustard
  • 3 tablespoons
    (45 ml)
    yellow mustard
  • 1 tablespoon
    (15 ml)
    maple syrup
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

SUMMER SAUCES DUO :

Aioli mayonnaise :

Place all the ingredients in a shallow dish.

Use a handheld blender to gently turn the mayonnaise into an emulsion (make sure to place the handheld blender in the bottom and gently pull up. Don’t use a repeated up and down motion or you will break the emulsion).

Season. Set aside.

Three mustard, maple, and pepper sauce :

Place all the ingredients in a bowl. Stir. Set aside.

Rolls :

Assembly :

In a bowl, combine the ingredients for the shrimp and sauce.

Slice the croissant rolls in half. Fill with the shrimp salad and greens.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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