Pita aux crevettes

This open-face pita sandwich with shrimp in curried mayo set on a bed of bacon and arugula and topped with fresh dill is an example of why I have often thought this site should be renamed ‘Meg Has Lunch’. Like many dishes proposed by The Everyday French Chef, it was invented one day when I went into the kitchen at lunchtime wondering what to make, checked the fridge to see what we had on hand and came up with a felicitous combination.

Pita aux crevettes / Open-face pita sandwich with shrimp and bacon

Preparation is easy and quick. You can use either fresh or frozen shrimp, and store-bought or homemade mayo (tip: homemade is better!). The shelled shrimp are steamed until pink, then immersed in a sauce of mayo with a pinch of curry powder — or hot curry powder if you have it — and a dash of lemon juice and salt. Bacon strips are cut in half and fried until crispy. A halved pita is toasted. And then you assemble the sandwich: toasted pita half, mayo, bacon, arugula, the shrimp and some fresh dill fronds on top.

I’ve been experimenting with open-face pita sandwiches all winter long and have found several other winners. One favorite is chopped egg with olive oil, onion and dill or cilantro — perfect for vegetarians. Another is smoked mackeral with olive oil, lemon juice, chopped onion and fresh herbs. All of these sandwiches can be made in a matter of minutes. For light eaters, a single sandwich with some tender leaves and cherry tomatoes alongside makes a fine lunch. For larger appetites, make two sandwiches per person.

It’s still raining here in Paris as I write, but we’ve had a couple of days when it felt like spring. I actually saw an iris in a public garden bed last week — quite early, in fact (usually the crocuses and daffodils come first). And the willows along the Seine have turned the shade of green you might see in a painting by Renoir. So things are looking up.

With Easter just around the corner, here are some seasonal recipes you may wish to try for a holiday meal: eggs with homemade mayo or eggs ‘mimosa’, rack of lamb or roast leg of lamb Moroccan style, roast chicken with spices, risotto with fresh peas and mint and, for dessert, strawberry schaum torte. If you’d like to kick off the festivities with an apéritif, I’d recommend a mimosa cocktail of champagne and orange juice, a kir royal of champagne and black currant liqueur or … just champagne!

The Everyday French Chef is taking a spring break this year. I’ll be back with a new post in three weeks, on Friday, April 12. Happy cooking!