Shrimp ist leichter zu präparieren als Hummer, aber immer noch etwas Besonderes. Gekleidet mit Mayo, die mit Zitrone, Estragon und Frühlingszwiebeln aufgepeppt wurde, wird es auf gegrillten Hot Dog Brötchen serviert.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English.
“Shrimp is easier to prepare than lobster, but still something special. Dressed with mayo, which was spiced up with lemon, tarragon, and spring onions, it is served on grilled hot dog buns. Source: Martha Stewart Living, July 2012 2 hours 30 minutes 1 hour Makes 10 Total time Preparation Yield Ingredients Coarse salt 3 pounds unpeeled medium shrimp 1/3 cup finely chopped shallots (only white and pale green parts), plus 2 tablespoons thinly sliced shallot greens (from 7 shallots) 3 tablespoons chopped fresh tarragon 2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) 2/3 cup mayonnaise 3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided 5 tablespoons butter, softened, divided 10 split-top hot dog buns Directions 1. Bring a large pot of salted water to a boil. Reduce heat to medium-high and add shrimp. Poach for 3 to 4 minutes, until opaque (water should never return to a boil). Drain shrimp and spread out on baking sheet; let cool. If not steaming further, cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be chilled for up to a day. 2. Mix chopped shallots, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, celery, and 1 teaspoon salt. Chill for at least 30 minutes and up to 4 hours. 3. Heat a grill pan or grill to medium-high heat. Brush butter on the inside of each bun. Place buns on grill pan or grill, buttered sides down, and toast until golden brown or lightly charred. 4. Divide shrimp mixture among buns. Top with celery and shallots.”
27.04.2023 @ 01:52
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English.
“Shrimp is easier to prepare than lobster, but still something special. Dressed with mayo, which was spiced up with lemon, tarragon, and spring onions, it is served on grilled hot dog buns. Source: Martha Stewart Living, July 2012 2 hours 30 minutes 1 hour Makes 10 Total time Preparation Yield Ingredients Coarse salt 3 pounds unpeeled medium shrimp 1/3 cup finely chopped shallots (only white and pale green parts), plus 2 tablespoons thinly sliced shallot greens (from 7 shallots) 3 tablespoons chopped fresh tarragon 2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) 2/3 cup mayonnaise 3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided 5 tablespoons butter, softened, divided 10 split-top hot dog buns Directions 1. Bring a large pot of salted water to a boil. Reduce heat to medium-high and add shrimp. Poach for 3 to 4 minutes, until opaque (water should never return to a boil). Drain shrimp and spread out on baking sheet; let cool. If not steaming further, cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be chilled for up to a day. 2. Mix chopped shallots, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, celery, and 1 teaspoon salt. Chill for at least 30 minutes and up to 4 hours. 3. Heat a grill pan or grill to medium-high heat. Brush butter on the inside of each bun. Place buns on grill pan or grill, buttered sides down, and toast until golden brown or lightly charred. 4. Divide shrimp mixture among buns. Top with celery and shallots.”