Servings: six.
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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review