Shrimp Sandwiches With Tarragon-caper Mayonnaise
From lunasea 16 years ago
- 5 minutes to make
- Serves 6
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. See less
Ingredients
- For the Mayo: shopping list
- 1/3 cup mayonnaise shopping list
- 2 tablespoons drained capers, finely chopped shopping list
- 1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui) shopping list
- 1 tablespoon chopped fresh tarragon shopping list
- 1/4 teaspoon celery seeds shopping list
- 1/4 teaspoon (or more) hot pepper sauce shopping list
- 1/2 cup finely chopped celery heart with leaves shopping list
- salt and pepper to taste shopping list
- **** shopping list
- 2 tablespoons (1/4 stick) butter, room temperature shopping list
- 12 small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally shopping list
- 1 pound cooked peeled deveined large shrimp, each cut horizontally in half shopping list
- tomato slices (optional) shopping list
- avocado slices (optional) shopping list
- Thinly sliced butter lettuce (optional) shopping list
How to make it
- 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.
- **DO AHEAD: Mayonnaise can be made 6 hours ahead. Cover; chill at least two hours for flavors to marry.
- 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.
- Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
The Rating
Reviewed by 4 people-
Ohhhhhh MY! My..my. This is absolutely mouth-watering to READ and I'm sure it will be even better to EAT! Thanks for this....straight to the faves.
--Kn0x--
knoxcop
in Los Alamos loved it
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Hi Vickie! This really sounds good. It seems you get a lot of bang for your cooking minutes in this one! Great flavors going on here. I'll have to make this one for my daughters it's sure to be a hit. I think this would be tasty on a home made chiaba...more
grandmommy
in Nashville loved it
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I know I will love this, favorite combinations here.
notyourmomma
in South St. Petersburg loved it
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