This pasta with shrimps will perfectly complement your favorite husks or buns. Perhaps you will find her own use. In any case, this pasta will be an appetizing addition to the dish of this gourmet.
1. Mix the shallots and vinegar in a small bowl, let it brew for 10 minutes.
2. Heat the oil in a large skillet over medium heat. Add shrimp, season with salt and pepper. Cook, turning over periodically, to a bright pink color for about 3 minutes. Transfer to a large bowl and cool.
3. Slice the shrimp large enough and return to the bowl. Add mayonnaise, lemon zest, lemon juice, parsley, tarragon (tarragon), previously pickled shallots and mix well. Season with salt and pepper.
4. Butter the inside of the buns. Fry in a pan over medium heat until golden brown on both sides for about 2 minutes on each side. Add the shrimp paste to the buns.
Shrimp paste can be stored in the refrigerator for 4 hours in a tightly closed container. Shrimp for pasta can be cooked for a day and stored in the refrigerator.
Photo by Elizabeth Cecil