Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp salad will keep for up to 2 days, covered, in the refrigerator.
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Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn’t return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.
In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.
Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.
Start the meal with a fresh salad: Tomato and Fresh Green Bean Salad with Crisp Prosciutto.
Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.
Didn't have tarragon so I omitted it. Still tasted fantastic. A summer fave.
Made this for a special at work and added a little crushed red and cayenne and people raved about it
I'm obsessed with this recipe in the summertime. The key is to spread real butter on the toasted rolls, or spread over Ritz crackers. The buttery flavor really compliments this dish.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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