Shrimp Salad Rolls with Tarragon & Chives

Shrimp Salad Rolls with Tarragon & Chives
Photo by Scott Phillips


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

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


Recipe Downloader


Best Wine Deals

See More Deals »

Snooth Media Network