Shrimp Salad Rolls with Tarragon Recipe
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!
Ingredients
- 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