This open-face pita sandwich with shrimp in curried mayo set on a mattress of bacon and arugula and topped with contemporary dill is an instance of why I’ve typically thought this website ought to be renamed ‘Meg Has Lunch’. Like many dishes proposed by The On a regular basis French Chef, it was invented someday once I went into the kitchen at lunchtime questioning what to make, checked the fridge to see what we had available and got here up with a felicitous mixture.
Pita aux crevettes / Open-face pita sandwich with shrimp and bacon
Preparation is simple and fast. You need to use both contemporary or frozen shrimp, and store-bought or selfmade mayo (tip: selfmade is healthier!). The shelled shrimp are steamed till pink, then immersed in a sauce of mayo with a pinch of curry powder — or scorching curry powder if in case you have it — and a splash of lemon juice and salt. Bacon strips are reduce in half and fried till crispy. A halved pita is toasted. And then you definitely assemble the sandwich: toasted pita half, mayo, bacon, arugula, the shrimp and a few contemporary dill fronds on prime.
I’ve been experimenting with open-face pita sandwiches all winter lengthy and have discovered a number of different winners. One favourite is chopped egg with olive oil, onion and dill or cilantro — excellent for vegetarians. One other is smoked mackeral with olive oil, lemon juice, chopped onion and contemporary herbs. All of those sandwiches may be made in a matter of minutes. For mild eaters, a single sandwich with some tender leaves and cherry tomatoes alongside makes a high quality lunch. For bigger appetites, make two sandwiches per individual.
It’s nonetheless raining right here in Paris as I write, however we’ve had a few days when it felt like spring. I really noticed an iris in a public backyard mattress final week — fairly early, the truth is (often the crocuses and daffodils come first). And the willows alongside the Seine have turned the shade of inexperienced you may see in a portray by Renoir. So issues are trying up.
With Easter simply across the nook, listed below are some seasonal recipes chances are you’ll want to strive for a vacation meal: eggs with selfmade mayo or eggs ‘mimosa’, rack of lamb or roast leg of lamb Moroccan type, roast rooster with spices, risotto with contemporary peas and mint and, for dessert, strawberry schaum torte. Should you’d wish to kick off the festivities with an apéritif, I’d suggest a mimosa cocktail of champagne and orange juice, a kir royal of champagne and black currant liqueur or … simply champagne!
The On a regular basis French Chef is taking a spring break this 12 months. I’ll be again with a brand new submit in three weeks, on Friday, April 12. Comfortable cooking!
