Dinner Tonight: Shrimp, Arugula, and Caper Mayonnaise on Brioche

I found this recipe in Wine Bar Food by Cathy and Tony Mantuano. It's a beautiful book that showcases simple recipes from wine bars in Southern Europe. It's enough to make you want to blast through a few credit cards and fly over for just a little snack. In Venice they stop for these little tea sandwiches which are called "tramezzini." Good to know. The authors also explain that the sandwiches are good for "lunch, cocktail hour, or dinner," which could be translated as any time except breakfast—probably because wine needs to be involved.

To avoid offending the authors, I drank a delightfully crisp Italian Pinot Grigio. I'm sure a glass of water would work in a pinch. The sandwich itself is perfect for any occasion. The creamy mayonnaise is balanced by the slightly sweet shrimp, peppery arugula, and toasted brioche.

If you have precooked shrimp, the only effort exerted here is in whisking together the mayonnaise and stacking everything on bread. I'm sure you could even skip the homemade mayonnaise and just use a jarred spread, but that might tip the scale from convenience to laziness. Plus, there's something really delightful about smashing the capers into the egg yolk and then whisking in a good extra-virgin olive oil. There are so few ingredients, and it's kind of inspiring what some really good ones will combine to do.

Shrimp, Arugula, and Caper Mayonnaise on Brioche

About the author: Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of The Paupered Chef.

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Dinner Tonight: Shrimp, Arugula, and Caper Mayonnaise on Brioche

About This Recipe

This recipe appears in: Is Mayo Making a Comeback?

Ingredients

  • 1 large egg yolk
  • 1 tablespoon capers, rinsed
  • 1 tablespoon lemon juice
  • 1/2 cup extra olive oil
  • 12 ounces cooked, peeled shrimp
  • 8 slices brioche, toasted
  • Handful of arugula

Procedures

  1. 1

    Plop an egg yolk into a large bowl. Add the capers, and use a fork to break up a few of them. Pour in the lemon juice. Slowly whisk in the olive oil until thick and creamy.

  2. 2

    Mix the shrimp with the mayonnaise.

  3. 3

    Add a few leaves of arugula on top of half the pieces of toasted bread, then add a spoonful of the shrimp mixture. Top with a few more leaves and another piece of bread.

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