Shrimp Salad Rolls with Tarragon

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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