Shrimp Sandwiches with Tarragon-Caper Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package. Ingredients:
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 |
2 tablespoons (1/4 stick) butter, room temperature |
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns |
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. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
2. 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.
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