Main Course, Sandwiches, Seafood & Fish

Shrimp Salad Sandwiches

0 Comments 09 May 2014

I’m getting this post up on our later-in-the-week time slot because I hurt my left hand over the weekend, got a crazy painful infection and am pretty much only able to type comfortably again five days later after a tetanus shot and some major antibiotics. This all happened thanks to washing the family’s dirty dishes by hand. Since Mother’s Day is coming up, be extra sure to thank your mom for all she does, especially if you happen to see her washing dirty dishes at the kitchen sink. It is, apparently, a perilous job! Full of nasties. More than I thought, anyway.

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Don’t let the title of this post fool you – you can do whatever floats your shrimp boat when it comes to the shrimp salad itself. I was inspired a while back by some done appetizer style with soft dinner rolls and the idea has stuck with me ever since. Given how I’m not the least bit fancy, I just split the rolls in half, toasted them up and spooned on some of the salad. Close the bread, chomp on down and heaven.

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I decided to throw in some different herbs, namely Italian flat-leaf parsley and some lemon thyme. Ever tried lemon thyme? It really does have a fragrant lemon scent to it and a slight lemony taste as well.

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This is a very simply cooked meal because all you need to do the shrimp (once they’re deveined and shelled of course) is poach them in hot water. This takes about four minutes and then they’re cooled in ice water.

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The dressing is even easier, just your pre-chopped ingredients, a little mayo, a little lemon juice, salt and pepper.

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Nothing left to do but add in those plump shrimp, which have been cut into bite-sized pieces, chunks, whichever works best for you. I did go back later and add in some green onions. I thought the whole thing needed a little more flavor and they added the perfect touch.

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Oh but wait! Your bread! Sorry, there’s one thing left to do and I almost decided to just skip it. Let’s split some soft, small dinner rolls in half and butter the insides. Now, get a pan hot on medium heat and toast those little buttered halves. I had thought to myself, how much could doing this really add, but it does. It adds. Lots of yum.

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This is one of those perfect-for-hot-weather kinds of meals. The shrimp salad is really very light-tasting and feeling. One or two…or, ahem, three, of these mini sandwiches didn’t leave me feeling heavy. Just happy! Hubby and I sat down for lunch with these and he was mighty pleased as well. Perfect for summer, perfect for relaxing. Just perfect.

Shrimp Salad Sandwiches

Adapted from Mini Shrimp Rolls, Bon Appétit, October 2012 via Epicurious.com

Prep Time: 20 minutes    Cook Time: 4 minutes    Level: Easy    Serves: 4

  • Kosher salt
  • 1 pound medium shrimp, shelled, deveined
  • 1/4 cup plus 1 tablespoons mayonnaise
  • 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh thyme (or other favorite herb)
  • 2-3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons prepared horseradish
  • Freshly ground black pepper and salt, to taste
  • 12 mini soft dinner rolls
  • Softened butter or margarine (for buttering rolls, optional)

Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with kosher salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, about 4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain.

Mix mayonnaise, celery, green onions, herbs, oil, lemon juice, and horseradish in a medium bowl; season to taste with salt and pepper. Chop shrimp into small chunks; add to bowl with mayonnaise mixture. Stir to coat. Cover and chill in the fridge until ready to use. This can be done as much as a day ahead.

Heat a 12-inch skillet over medium-low heat. Split the rolls in half and spread a little of the softened butter on each piece. In batches, put them butter side down in the hot pan and toast till golden brown, about 3-4 minutes. Repeat for any remaining rolls. Heap a large spoonful of the shrimp salad onto the bottom halves of the rolls, top with the other half of the rolls and enjoy.

Notes:

I chilled our shrimp salad for about an hour before we ate. You don’t have to do this, it’s just personal preference. This is the kind of thing I prefer at least cooled if not outright cold.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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