Recipe - Gingered Shrimp Salad Stuffed Brioche

Three fourths pound Shrimp,; cooked and peeled
One fourth cup Roughly chopped cooked
cellophane noodles
3 tablespoon Grated carrots
2 tablespoon Diced red pepper
2 tablespoon Thinly cut or sliced up green onions
1 teaspoon Minced fresh ginger
2 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1 tablespoon Olive oil
1 teaspoon Sesame oil
2 tablespoon Whole cilantro leaves
2 tablespoon Whole parsley leaves
Salt and pepper
2 md Brioche rolls,; hollowed out

Combine everything but brioche rolls; season to taste with salt and pepper.
Stuff salad generously into brioche rolls until they overflow.

Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE121

Posted to MCRecipe Digest V1 #315

Date: Sun, 24 Nov 1996 21:56:23 0500

From: Meg Antczak meginny@frontiernet.net