This shrimp salad sandwich recipe puts the emphasis on salad. Put the bread wherever you like!
Wrap it around the salad for Shrimp Salad
Sandwiches, or mound the salad on the plate, with dinner rolls on the
side, for an elegant luncheon or first course of Shrimp Salad.
3 tablespoons salt
3 pounds medium shrimp, shell on
1 lemon, quartered
1 1/2 cups quality mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons white wine or white wine vinegar
1 teaspoon pepper, or less
1 teaspoon salt, or less
4 tablespoons fresh dill, minced
1 cup red onion, minced
2 cups celery hearts, (inner stalks) chopped
8 sesame seed rolls, or other soft bread
In a large saucepan, bring 5-6 quarts of water to boil with the salt and lemon. Add the shrimp and cook just until good and pink, 2 or 3 minutes. Don't overcook them if you want nice, moist shrimp.
Drain the shrimp and run cold water over them to stop the cooking process. Cool, peel and, if necessary, devein the shrimp. You should have about 2 pounds of cooked shrimp.
Whisk together the mayo, mustard, wine, 1/2 teaspoon each salt and pepper, and dill. Taste and add more salt and pepper if needed.
Stir together the mayo mixture, shrimp, onion and celery. Chill.
Divide the filling evenly among the sesame roll bottoms, add the tops and serve.
Makes at least 8 sandwiches.