Shrimp Salad Rolls with Tarragon & Chives

Shrimp Salad Rolls with Tarragon & Chives
Photo by Scott Phillips


  • Freshly ground black pepper
  • 6 hot dog rolls, preferably New England-style split-top rolls
  • 1 Tbs. finely chopped fresh tarragon
  • ¾ cup finely chopped celery with leaves
  • ½ cup mayonnaise
  • 2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel
  • 1 Tbs. fresh lemon juice; more to taste
  • + 2 more ingredients
    • ¼ cup thinly sliced fresh chives
    • Kosher salt

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, an...

View full recipe at Fine Cooking


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