Go Back
one split-top bread roll on an ordinary plate filled with cold shrimp salad made entirely of irregular chopped half-inch pink-and-white shrimp segments with visible cut faces in a light creamy dressing with tiny finely diced celery and chopped tarragon flecks, every shrimp cut into several pieces with no whole curled shrimp, tails, shells, lettuce bed, lemon wedges, chips or garnish
Andre Lewis

Shrimp Salad Rolls

Poach the shrimp gently, cool them in an ice bath and dry them before mixing the salad. Water caught between the curled shrimp will thin the mayonnaise after the rolls are packed. Chop the shrimp into generous pieces and keep the celery fine so each bite still feels like a seafood roll. Tarragon and a little lemon season the dressing without needing a large pile of greens underneath. Toast the cut roll faces lightly, then let them cool on a rack before filling; warm bread can soften the chilled dressing just as quickly as warm shrimp can.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb large raw shrimp peeled, deveined and tails removed
  • 4 cups water for poaching
  • 1 tsp fine salt for poaching water
  • 1 dried bay leaf
  • 2 cups ice cubes for cooling bath
  • 2 cups cold water for cooling bath
  • 1/4 cup mayonnaise
  • 1 celery stalk finely diced
  • 1 tbsp finely chopped fresh tarragon
  • 2 tsp fresh lemon juice
  • 1/8 tsp black pepper
  • 4 split-top hot dog rolls
  • 1 tbsp unsalted butter softened

Method
 

  1. Bring poaching water, salt and bay leaf to a gentle simmer. Add shrimp and poach for 3 to 4 minutes until opaque throughout and 145°F in the thickest pieces.
  2. Transfer shrimp to the ice and cold bath water for 3 to 5 minutes until cold, then drain and pat thoroughly dry. Discard poaching liquid and bay leaf.
  3. Chop shrimp into 1/2-inch pieces. Fold with mayonnaise, celery, tarragon, lemon juice and pepper, then cover and refrigerate for 20 minutes until thoroughly cold.
  4. Meanwhile, open rolls gently without cutting through their joined bottoms and butter the inside faces. Toast buttered faces in a skillet over medium heat for 2 to 3 minutes, then cool on a rack for 10 minutes.
  5. Divide cold shrimp salad among the cooled rolls. Serve immediately or refrigerate at 40°F or below, transporting with ice packs; prep time includes cooling and chilling.