Seafood Salad Rolls Recipes
SHRIMP-SALAD ROLLS
Parker House rolls became famous in the late 19th century at Boston's Parker House hotel -- here they provide an airy, chewy bed for sweet and tangy shrimp salad your guests will love.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.
- Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.
- Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.
SHRIMP SALAD ROLLS
Provided by Maggie Ruggiero
Categories Citrus Quick & Easy Mayonnaise Shrimp Celery Summer Tarragon Boil Gourmet
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
- Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
- Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.
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- Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
- Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
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- Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
- In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
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