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Shrimp Salad with Fennel and Herbed Cream Cheese on Brioche

While vacationing in Cape Cod recently, Chip and I took it upon ourselves to sample lobster rolls from one end of the Cape to the other. We loved the classic filling of seafood bound in rich mayo, but I immediately started thinking about how herbs and a hint of lemon would make the salad even better. Down here in New Orleans, we don’t have the luxury of leftover lobster very often, but we are lucky enough to have delicious boiled shrimp pretty much all year round. I also thought the spiffy salad deserved something more than the ubiquitous hot dog bun favored up north. A soft, rich bread like brioche is perfect. This is my spin on a venerable New England tradition.

Recipe information

  • Yield

    makes 4 rolls

Ingredients

1/4 cup thinly sliced fennel
2 teaspoons olive oil
Pinch of salt
Herbed Cream Cheese
8 slices brioche or good-quality bread, or 4 soft rolls
1/2 pound boiled shrimp, peeled and chopped
1/4 cup chopped or sliced celery hearts

Herbed Cream Cheese

2 tablespoons cream cheese, or light cream cheese, softened
1/4 cup Mayonnaise (p. 181), or light mayonnaise
1/2 teaspoon grated lemon zest, and a squeeze of lemon juice
1 teaspoon each chopped fresh tarragon, dill and/or parsley, and chervil
1 tablespoon finely chopped scallion
Salt and pepper
Hot sauce

Preparation

  1. Step 1

    In a small bowl, toss the fennel with the olive oil and salt. Spread a little herbed cream cheese on each slice of brioche. Divide the shrimp, celery, and fennel equally among the sandwiches, gently close, and serve.

  2. Herbed Cream Cheese

    Step 2

    Using a fork, mash the cream cheese in a small bowl and whisk or stir in Mayonnaise. Mix thoroughly, then add lemon zest and juice, herbs, and scallion, and taste. Season with salt, pepper, and hot sauce.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsSandwichCajun & CreoleSouthernAmericanShrimpShellfishSeafoodFennelRoot VegetableVegetableCream CheeseCheeseDairyMainDinnerNut FreeEasyCookbooks
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