Food Diaries 2 of a Cape Cod Innkeeper

by Donna Cain

The past few days have been wonderful beach weather for our guests as the weather has been warm and sunny! Both of our inns have been full with happy guests and tonight with a rather warm kitchen and being ready to retire for the evening, I was trying to think of something fast, healthy and easy to prepare for our evening meal tonight. I wanted to relax on our back patio with my sweetie with a nice bottle of Merlot and decided upon a Brioche Shrimp Roll with a salad of radishes, arugula and spinach from our garden.

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We also had some fresh tarragon in the garden and what speaks better of summer then fresh shrimp, tarragon and lemon.

This meal is so easy so no need for a formal recipe. I had several fresh Brioche buns from a local bakery. In the winter months I love to bake fresh Brioche bread from scratch but in the summer months when time is of the essence it’s always nice to let our local bakers provide a fresh and delicious product.

The quantities shown below made two sandwiches but could easily be increased.

First blanch 18 medium shrimp in simmering water with a pinch of salt. Cook until opaque, about 2-3 minutes. Drain and rinse in cold water and store in frig until ready to use.

Make a salad dressing of 1 Tablespoon of sour cream, 2 teaspoons chopped tarragon, a squeeze of fresh lemon, a drizzle of olive oil and salt and pepper to taste. Whisk together.  Add the arugula, spinach and sliced radishes and toss well.

Chop the cold shrimp into 1/2 pieces and mix in a medium bowl with 1 teaspoon lemon zest, 1 teaspoon tarragon, 2 Tablespoons mayonnaise, 1 Tablespoon sour cream, squeeze of lemon juice  and salt and pepper.

Slice the bun in half and toast or broil. Add the the shrimp salad and top with the arugula salad.

YUM, YUM…..this meal could easily  be substituted with fresh lobster.

Happy summer everyone.

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