Shrimp Sandwiches With Tarragon Caper Mayonnaise Recipes

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SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE



Shrimp Sandwiches with Tarragon-Caper Mayonnaise image

Provided by Molly Stevens

Categories     Sandwich     Fish     Vegetable     Lunch     Mayonnaise     Shrimp     Avocado     Summer     Tarragon     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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.

HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE



Herbed Shrimp Salad with Watercress on Toasted Brioche image

Can be prepared in 45 minutes or less.

Yield Makes 4 sandwiches

Number Of Ingredients 7

1 1/4 pounds small shrimp (about 60), shelled and deveined
1/4 cup mayonnaise
1/2 cup finely diced celery
1 to 2 tablespoons minced fresh chives, tarragon, or dill
2 teaspoons fresh lemon juice
1 cup watercress sprigs
eight 1/2-inch slices brioche or challah, toasted lightly

Steps:

  • In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
  • Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

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2007-08-01 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 …
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  • 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.
  • 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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