Shrimp Sandwiches With Tarragon-Caper Mayonnaise
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Capers (drained, finely chopped)1 tbsp
Tarragon (chopped fresh)1 tsp
Celery Seed12 small
Sandwich Rolls (3-inch round soft)Directions:
1
Season with salt and pepper and more hot sauce, if desired
2
DO AHEAD Mayonnaise can be made 6 hours ahead
3
Cover; chill
4
Lightly butter cut sides of rolls
5
Heat griddle or large nonstick skillet over medium heat
6
Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes
7
Spread mayonnaise over bottom of each bun
8
Top with shrimp, tomato, avocado, and lettuce, if desired
9
Cover with top buns
10
Transfer to plates
11
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl
12
Mix in celery
13
Season with salt and pepper and more hot sauce, if desired
14
DO AHEAD Mayonnaise can be made 6 hours ahead
15
Cover; chill
16
Lightly butter cut sides of rolls
17
Heat griddle or large nonstick skillet over medium heat
18
Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes
19
Spread mayonnaise over bottom of each bun
20
Top with shrimp, tomato, avocado, and lettuce, if desired
21
Cover with top buns
22
Transfer to plates
23
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl
24
Mix in celery