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Shrimp Salad Rolls with Tarragon & Chives

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Serves six.

  • by from Fine Cooking
    Issue 94

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.

  • Kosher salt
  • 2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel
  • 3/4 cup finely chopped celery with leaves
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced fresh chives
  • 1 Tbs. finely chopped fresh tarragon
  • 1 Tbs. fresh lemon juice; more to taste
  • Freshly ground black pepper
  • 6 hot dog rolls, preferably New England-style split-top rolls

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.

Variations

Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.

Serving Suggestions

Start the meal with a fresh salad: Tomato and Fresh Green Bean Salad with Crisp Prosciutto.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): fat g 18; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 29; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 800; Cholesterol (mg): cholesterol mg 230; Fiber (g): fiber g 1;

Photo: Scott Phillips

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.

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.

Excellent, may try it next time with suggestions below of dill instead of tarragon and adding avocado.

Made this as an hors d'oeuvre and put it in endive to serve. Loved the flavors!!

This is heaven! Did not have tarragon so used dill instead. We all loved

Lime juice, a shade less tarragon, in half an avocado...........

My husband and I did not like this salad - no depth to the flavors and the fresh tarragon drowns out everything else.

Made with simple, good quality ingredients, these are a great summertime supper. (or lunch) Cool salad, warm and soft toasted bun-so good.

Made this for a luncheon, exactly per the recipe except served it on croissants - delicious!

Delicious. Mine had a little more tarragon, a little less chives, because that's what I had. Loved them!

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