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ifjuly May 13, 2019
Another major keeper from Amanda, thank you so much! Deceptively simple, I worried it'd be boring or too bland but no. This is about as easy as it gets and like so many of my favorite recipes later doesn't suffer at all for it thanks to using Spanish chorizo to do all the heavy lifting flavor-wise. Only note I personally made for the next time I make it (and there will be many next times!) is to pull the casing from the sausage before cubing it up; its texture in the sandwich can create a mild sensation of "shrimp peel that didn't get removed". Not a dealbreaker though. The flavors here and how ideal they seem for summertime picnics make me wonder if a summer picnic-style potato or mac salad (you know the kind, creamy aioli/mayo-based and "clean" tasting) with tiny cubed Spanish chorizo would be grand--basically this recipe, but with potato or mac salad instead of on rolls. Hm...
RJ January 5, 2015
This sandwich transported us to another season and place last night. January in New England usually calls for something of substance like a cassoulet or stew or choucroute, but lacking the time and the ingredients we opted for this sandwich coupled with a bowl of green lentil soup. It was a sublime and easy Sunday supper that evoked memories of summer and warm sun. We toasted the bread and brushed it with rosemary infused olive oil first. It was wonderful.
Gaia G. June 13, 2014
All I have to say is, YES PLEASE!! I've had a craving for shrimp salad but wasn't motivated to make my own. The chorizo is motivating me now. Will give it a try. Sounds delish!
Tarragon February 9, 2012
This was probably the best shrimp salad I ever had. The whole package - shrimp, chorizo, aoili, arugula, fresh rolls - was more than the sum of its parts. My husband, a big shrimp lover, was duly impressed. And, although, as Amanda noted, the sandwiches were best when they were freshly made and the shrimp were still slightly warm, I had enough left over for one sandwich on the following day, and it was great too.
laureljd July 10, 2011
Irish auto chef, I know the soyrizo you're talking about - I'm thinking this is going to be my lunch tomorrow!
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