Check the frozen-food aisle for shrimp; frozen shrimp is often fresher than that sold as “fresh” (which has often been previously frozen).
SERVES: 6
INGREDIENTS:
- 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. freshly squeezed lemon juice; more as needed
- Freshly ground black pepper
- 6 hot dog rolls, preferably New England-style split-top rolls
- Kosher salt
INSTRUCTIONS:
- COOK THE SHRIMP:
- 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.
- 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.
- PREPARE THE SHRIMP SALAD:
- In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.
- Stir in the cooked shrimp and season to taste with more lemon, salt, and pepper.
- TOAST THE ROLLS:
- Position a rack 6 inches from the broiler element and heat the broiler on high.
- Toast both outside surfaces of the rolls under the broiler, about 1 minute per side.
- ASSEMBLE AND SERVE:
- Spoon the shrimp salad into the rolls, using about 2/3 cup per roll.
- Serve and enjoy!
NUTRITIONAL INFORMATION PER SERVINGS:
- Calories: 390
- Protein: 29g
- Carbohydrates: 25g
- Total Fat: 18g
- Saturated Fat: 3.5g
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Cholesterol: 230mg
- Sodium: 800mg
- Fiber: 1g
