Shrimp Salad Rolls with Tarragon & Chives
by Lori Longbotham
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.
Serves six.
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):
18;
Fat Calories
(kcal):
170;
Saturated Fat
(g):
3.5;
Protein
(g):
29;
Monounsaturated Fat
(g):
1;
Carbohydrates
(g):
25;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
800;
Cholesterol
(mg):
230;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 94
, pp. 82a
July 1, 2008
