- May 7, 2014 at 5:24 pm #341661
Shrimp Salad Sandwiches
1 teaspoon kosher salt
12 oz small or medium shrimp, peeled and deveined
1-2 ribs celery, chopped
1-2 scallions, chopped
1-1/2 tsp Old Bay seasoning, divided
2 tsp lemon juice, divided
1/3 cup mayonnaise
1/4 tspWorcestershire sauce
2 sandwich rolls, hoagie rolls or large hamburger buns, split and toasted
3/4 cup shredded iceberg or romaine lettuce
Add the kosher salt to a quart or so of water in a medium pot. Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp). They should be pink and barely translucent. Drain and rinse briefly under cool water. Drain thoroughly.
Place the shrimp in a small bowl and add 1/2 tsp of the Old Bay and 1 tsp of the lemon juice. Toss to coat and place in the refrigerator for 20 minutes or so to cool completely.
Whisk the mayonnaise, remaining Old Bay, remaining lemon juice and the Worcestershire sauce together in a medium sized bowl.
When the shrimp are cool, add them along with the celery and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt if necessary.
Serve on toasted rolls or buns with shredded lettuce.
- You must be logged in to reply to this topic.