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
Mix in celery
2
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl
3
Season with salt and pepper and more hot sauce, if desired
4
DO AHEAD Mayonnaise can be made 6 hours ahead
5
Cover; chill
6
Lightly butter cut sides of rolls
7
Heat griddle or large nonstick skillet over medium heat
8
Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes
9
Spread mayonnaise over bottom of each bun
10
Top with shrimp, tomato, avocado, and lettuce, if desired
11
Cover with top buns
12
Transfer to plates
13
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl
14
Mix in celery
15
Season with salt and pepper and more hot sauce, if desired
16
DO AHEAD Mayonnaise can be made 6 hours ahead
17
Cover; chill
18
Lightly butter cut sides of rolls
19
Heat griddle or large nonstick skillet over medium heat
20
Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes
21
Spread mayonnaise over bottom of each bun
22
Top with shrimp, tomato, avocado, and lettuce, if desired
23
Cover with top buns
24
Transfer to plates