Shrimp Salad Rolls
Classic New England-style shrimp salad rolls featuring tender shrimp mixed with creamy mayonnaise, fresh tarragon, and crisp celery, served in perfectly toasted hot dog buns.
Ingredients
- •4 lb large shrimp in shell (21 to 25 per lb)
- •1½ cups mayonnaise
- •3 tablespoons fresh lemon juice
- •3 tablespoons chopped fresh tarragon
- •¾ teaspoon salt
- •¾ teaspoon black pepper
- •2 cups chopped celery
- •12 pieces hot dog rolls
Cooking Instructions
- 1.
Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
70 min
- 2.
Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
5 min
- 3.
Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.
15 min
