A good lobster roll is one of my favorite sandwiches of all time. But good lobster is extravagant and hard to get in Manila, so when I have a hankering, I make a shrimp or crabmeat sandwich instead. With some chervil still in the fridge a few days after I found the herb at S&R (they still stock it, saw some yesterday), I decided to make some shrimp salad sandwiches with chervil and chives.
I used some nice crunchy celery as an “extender” to stretch the poached shrimp meat. I happen to like celery, but others don’t so think about who will be eating your sandwiches before you decide to add celery. The shrimp were brined for an hour so, poached until just cooked, de-viened, and left out on the kitchen counter to cool a bit. Placing cooked shrimp in the fridge tends to toughen the meat, so avoid that if possible. We poached and prepared the shrimp about an hour before meal time.
Add a few tablespoons of good mayonnaise, the juice of half a lemon, some salt and pepper, chopped chives and chervil and mix thoroughly. Don’t overdo the mayonnaise, a lot of folks tend to go overboard, but you don’t want to “hide” the shrimp, just give it some richness while the lemon juice brings freshness and thins the mayonnaise.
Place in some bread rolls of your choice (ideally some hotdog rolls cut on top rather than on the side), in this case I had some baguettes, with some of the bready part inside removed, and brushed the insides with some melted butter. Fill with generous amounts of shrimp and celery and serve immediately. :)