Lemon Pesto Shrimp Roll


4 sandwiches
For the pesto:
1 cup basil leavesbasil leaves1
½ cup Italian parsley leavesparsley½
1 clove garlicgarlic1
For the poaching liquid:
1 cup white winewhite wine1
2 cups low sodium chicken brothlow-sodium chicken broth2
5 sprigs of tarragonfresh tarragon5
¼ cup extra virgin olive oilextra-virgin olive oil¼
¼ teaspoon kosher saltkosher salt¼
1 pound extra large shrimp, peeled and deveined (26/30s)shrimp, jumbo1
For the salad:
2 tablespoon chopped celery leaves celery leaves2
2 tablespoons chopped parsley leavesparsley leaves2
⅔ cup chopped celery, cut into ⅓ inch piecescelery
⅓ cup cannelini beans, drained and rinsedcannelini beans
To assemble:
4 small ciabatta rolls, split horizontally ciabatta rolls4
3 tablespoons mayonnaisemayonnaise3


For the pesto:
Place the basil, parsley, garlic, lemon zest lemon juice, salt and parmesan in the bowl of a food processor. Pulse until coarsely chopped. With the food processor running, drizzle in the olive oil until the mixture is combined and forms a smooth sauce. Pour into a small bowl and place a piece of plastic wrap directly on the surface of the pesto. Set aside.

For the poaching liquid:
To make the poaching liquid, add the white wine, chicken broth, tarragon, olive oil and salt to a medium sauce pan. Place the pan over medium heat and bring to a simmer. Simmer for 5 to 7 minutes to infuse the broth. Place the shrimp in a large heat proof bowl. Pour the hot poaching liquid over the shrimp, making sure the shrimp are completely submerged, and cover the bowl with plastic wrap. Allow the shrimp to poach for 10 minutes. Remove the shrimp from the broth and allow them to cool completely.
For the salad:
Chop the shrimp into bite sized pieces and place in a medium bowl. Add the celery leaves, parsley, celery and white beans. Toss gently with a rubber spatula to combine. Add 1/4 cup of the pesto to the salad and lightly toss just to coat.
To assemble:
Preheat the broiler to high.

Brush each cut side of the ciabatta with 1 teaspoon mayonnaise. Place on a baking sheet, cut side up, and broil for 3 to 4 minutes until golden brown. Divide the shrimp mixture evenly among the bottom halves of the ciabatta rolls. Drizzle with more pesto if desired, top with the other half of the roll and serve.
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