When I went on the hunt for lobster roll and shrimp roll recipes they were typically served on a delicious looking roll. Come to find it was a New England Style Hot Dog Bun. that are hard to find in California. Lucky for me, my cousin-in-law Truc got me a pack of NE Style Buns from her east coast visit! The New England Style Hot Dog Bun is slightly sweet and more pliable than a regular hot dog bun. The way they're baked and cut make them ideal for buttering and toasting! I'm truly thankful for getting to try these buns before attempting to make my own! :P
This recipe can be made ahead and can keep for up to 2-days in the refrigerator. If making the same day, it's ideal to make it a few hours ahead of time to let the shrimp salad chill and let the herbs' flavors develop. The recipe below is approximately half the FineCooking.com's recipe, I also substituted the fresh herbs with dried herbs to make the recipe a little more pantry ingredients friendly.
Shrimp Salad Roll with Tarragon and Chives
Adapted from FineCooking.com
Makes 6 servings
Nutritional Value per serving- Calories: 244 Fat: 10g Protein: 12g Sodium: 509mg Sugar: 3g Carbs: 22g
Nutritional Value per serving (Shrimp Salad Only)- Calories: 69 Fat: 2g Protein: 6g Sodium: 349mg Sugar: 0g Carbs: 2g
Ingredients:
1 lb large shrimp (31 to 40 per lb.)
1/2 cup finely chopped celery with leaves
1/4 cup mayonnaise (I used Kraft Olive Oil Mayo)
2 Tbsp. dried chives
2 Tsp. dried tarragon
1 Tbsp. fresh lemon juice; more to taste
Salt and Pepper to taste
6 hot dog rolls, preferably New England-style split top rolls
3-4 Tbsp Ghee or melted butter (optional)
Directions:
In a large pot, bring well-salted water to boil over high heat. Add the shrimp and let cook until pink, about 2 minutes, stirring occasionally (the water does not need to return to a boil). Drain in a colander and run under cold water to stop the cooking process. Peel the shrimp, de-vein (if necessary), and cut into small pieces.
In a large bowl, combine celery, mayonnaise, chives, tarragon, and lemon juice. Stir ingredients until well mixed and add shrimp. Add salt, pepper and more lemon juice to taste.
Heat a pan or skillet on medium heat. Lightly brush each side of hot dog buns with ghee or melted butter. Once the pan is hot, place the bun with one of the buttered sides down on the pan. Grill until lightly-browned and flip over and grill the other side is lightly browned. Spoon the shrimp salad into the rolls and serve. Enjoy!
Variations: Substitute the cooked shrimp with cooked lobster to make a lobster roll!
