Shrimp Salad Rolls With Tarragon And Chives

Shrimp Salad Rolls with Tarragon and Chives are a delightful and refreshing seafood dish that combines succulent shrimp with aromatic herbs and crisp celery.

To start, bring a pot of well-salted water to a boil and add the shrimp. Cook them for about 2 minutes until they turn bright pink and are cooked through. Then, drain the shrimp in a colander and rinse them under cold water to stop the cooking process. Peel the shrimp, remove the veins if needed, and cut them into bite-sized pieces.

In a large bowl, combine the chopped celery, mayonnaise, thinly sliced chives, finely chopped tarragon, fresh lemon juice, salt, and pepper. Stir everything together until well mixed. Add the cooked shrimp to the bowl and gently fold it into the dressing. Taste the salad and adjust the seasoning with more lemon juice, salt, and pepper if desired.

Next, preheat the broiler and position a rack about 6 inches from the broiler element. Toast both sides of the hot dog rolls or split-top rolls under the broiler until they are lightly browned and crisp, which should take about 1 minute per side.

To assemble the shrimp salad rolls, spoon about 2/3 cup of the shrimp salad mixture into each toasted roll. The combination of flavors and textures is delightful, with the juicy shrimp, crunchy celery, and the freshness of the herbs and lemon juice.

These shrimp salad rolls make a fantastic lunch or light dinner option. They are perfect for summer gatherings, picnics, or any time you want a flavorful seafood treat. Enjoy!

SERVES: 6

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 390 CALORIES | 29G PROTEIN | 25GCARB | 18G TOTAL FAT | 3.5GSAT FAT |
  1GMONO FAT | 1G POLY FAT | 230MGCHOL | 800MGSODIUM | 1G FIBER

NOTE:

• Full of bright flavors, the shrimp salad is delicious without a roll, too. If you’re really in a hurry, you can use precooked shrimp.
• The shrimp salad will keep for up to 2 days, covered, in the refrigerator.
• To make this a lobster roll, substitute 1 1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.