Needless to say, anytime I can go out to the back yard and pick herbs from my half-assed accidental herb garden or our MGG (Mobile Ghetto Garden more on that at a later date) which consists of 5 gallon buckets that are able to move in and out of full sun with the agility of a master ninja, I feel as though I am somehow stealing. Picking herbs makes me feel like I've gamed the system. You give the lady at the farmers market $3.50 for a plant and just for putting the thing in the ground you get a herbs with at least a street value (or supermarket value) of something in the vicinity of $50.
This a fresh little recipe that takes advantage of the limited palette of herbs in our sun challenged yard. We're flush with chives and tarragon, so I guess in a way I was able to save myself $5 in herbs on this one dish alone.
You can use a roll or hot dog bun, but we feel the need to rock the New England-style split top hot dog buns with the flat sides like they use out east on lobster rolls. Butter up the sides. Quickly crisp them on a skillet and toss together shrimp salad. This is about as easy as it gets folks. Summer in a bun.
Here's the link to the Fine Cooking Recipe. To make shrimp rolls just substitute 2# of shrimp du jour for the 1.5# of cooked lobster meat. Would I prefer lobster meat? Sure, but for the money wild caught American shrimp works fine, too.
Looking for other desserts? Check out our Food page here with a complete listing of our past creations. Enjoy!