Directions:
- Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
- Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
- Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.
- Cooks' notes: · Shrimp can be cooked 1 day ahead and chilled, covered. · Though best eaten the same day, shrimp salad can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.81 Kcal (2754 kJ) | ||
| Calories from fat | 444.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.38g | 76% | |
|---|---|---|---|
| Cholesterol | 99.23mg | 33% | |
| Sodium | 2061.62mg | 86% | |
| Potassium | 192.68mg | 4% | |
| Total Carbs | 43.69g | 15% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 328.44 Kcal (1375 kJ) | ||
| Calories from fat | 221.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 76% | |
|---|---|---|---|
| Cholesterol | 49.54mg | 33% | |
| Sodium | 1029.36mg | 86% | |
| Potassium | 96.21mg | 4% | |
| Total Carbs | 21.81g | 15% | |
| Sugars | 0.5g | 4% | |
| Dietary Fiber | 0.96g | 8% | |
| Protein | 6.32g | 25% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.8mg | 9% | |
| Calcium | 29.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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