Shrimp Sandwiches With Tarragon-caper Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This easy and tasty sandwich is as good as a lobster roll but certainly more budget friendly. Make the mayo early and let it sit for at least two hours and up to six. I would suggest using fresh shrimp here and not canned. Read more . Buy them pre-cooked, deveined and shelled at your fish counter and save yourself some time...or cook your own. Serve with tomato, slices of avocado and lettuce. Delicious - and very light and fresh. Enjoy. From Bon Appétit. Ingredients:
for the mayo |
1/3 cup mayonnaise |
2 tablespoons drained capers, finely chopped |
1 1/2 tablespoons grated sweet onion (such as vidalia or maui) |
1 tablespoon chopped fresh tarragon |
1/4 teaspoon celery seeds |
1/4 teaspoon (or more) hot pepper sauce |
1/2 cup finely chopped celery heart with leaves |
salt and pepper to taste |
2 tablespoons (1/4 stick) butter, room temperature |
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally |
1 pound cooked peeled deveined large shrimp, each cut horizontally in half |
tomato slices (optional) |
avocado slices (optional) |
thinly sliced butter lettuce (optional) |
Directions:
1. Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired.
2. **DO AHEAD: Mayonnaise can be made 6 hours ahead. Cover; chill at least two hours for flavors to marry.
3. Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes.
4. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
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