Rejer er nemmere at prep end hummer, men stadig speciel-lejlighed-værdig. Klædt med mayo, der er fancied med citron, dragon og hingst, det serveres på grillede hotdog boller.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English:
“Shrimp is easier to prepare than lobster, but still special occasion-worthy. Dressed with mayo fancied with lemon, tarragon, and scallion, it is served on grilled hotdog buns. Source: Martha Stewart Living, July 2012 2 hours 30 minutes 1 hour Makes 10 Total time Prep Yield Ingredients Coarse salt 3 pounds unpeeled medium shrimp 1/3 cup finely chopped scallions (white and pale green parts only), plus 2 tablespoons thinly sliced scallion greens reserved for garnish (from 7 scallions) 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 the bias (2 cups), inner leaves reserved, divided 5 tablespoons unsalted butter, softened, divided 10 split-top hotdog buns Directions 1. Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque, 3 to 4 minutes (water should never return to a boil). Drain shrimp and spread out on baking sheets; let cool. When no longer steaming, chill in refrigerator completely, about 40 minutes. Peel and devein shrimp. Shrimp can be chilled up to 1 day. 2. Stir together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Fold in shrimp, sliced celery, and 1 teaspoon salt. Chill until cold, at least 30 minutes and up to 4 hours. 3. Preheat a grill or grill pan to medium-high heat. Brush butter on the inside of each bun. Place buns on grill or grill pan, buttered sides down, and toast until golden brown or lightly charred. 4. Divide shrimp mixture among buns. Top with celery leaves and scallion greens.”
27.04.2023 @ 01:03
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English:
“Shrimp is easier to prepare than lobster, but still special occasion-worthy. Dressed with mayo fancied with lemon, tarragon, and scallion, it is served on grilled hotdog buns. Source: Martha Stewart Living, July 2012 2 hours 30 minutes 1 hour Makes 10 Total time Prep Yield Ingredients Coarse salt 3 pounds unpeeled medium shrimp 1/3 cup finely chopped scallions (white and pale green parts only), plus 2 tablespoons thinly sliced scallion greens reserved for garnish (from 7 scallions) 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 the bias (2 cups), inner leaves reserved, divided 5 tablespoons unsalted butter, softened, divided 10 split-top hotdog buns Directions 1. Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque, 3 to 4 minutes (water should never return to a boil). Drain shrimp and spread out on baking sheets; let cool. When no longer steaming, chill in refrigerator completely, about 40 minutes. Peel and devein shrimp. Shrimp can be chilled up to 1 day. 2. Stir together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Fold in shrimp, sliced celery, and 1 teaspoon salt. Chill until cold, at least 30 minutes and up to 4 hours. 3. Preheat a grill or grill pan to medium-high heat. Brush butter on the inside of each bun. Place buns on grill or grill pan, buttered sides down, and toast until golden brown or lightly charred. 4. Divide shrimp mixture among buns. Top with celery leaves and scallion greens.”