Saturday, November 1, 2014

Shrimp Salad Rolls with Tarragon

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster.
Tarragon adds a warm, aromatic flavor with a peppery bite!
Warm, toasty buttered rolls make the sandwich!


2 lbs. large shrimp (easy-peel frozen)
3/4 cup finely chopped celery
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
Salt and Pepper
Old Bay Seasoning
6 Hot Dog Rolls, New England Style split top preferably
  • Bring a large pot of well-salted water to a boil over high heat.  Add the shrimp and cook, stirring, until the shrimp begin to float to the top.  Boil for 2 minutes.  Drain in a colander and run under cold water to stop the cooking.  Shell the shrimp and cut into 1/2-inch pieces.
  • In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
  • Spread sides of rolls with softened butter.  Heat in a non-stick skillet and until browned on both ends.
  • Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6
~Adapted from Fine Cooking


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