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Popcorn Shrimp Salad Sandwiches with Old Bay Aioli
Popcorn Shrimp Salad Sandwiches with Old Bay Aioli
Pinknic
print recipe
Rating:
(8 rated)
Servings:
4

Don't serve any old sandwich at your next summer picnic. Instead turn to this tasty version from Chris Santos of New York City's Pinknic. Here he makes a delicious popcorn shrimp salad with Old Bay aioli that he packs in a separate container. Once ready to serve, he loads up 7-grain rolls with the tasty filling. The shrimp salad is so flavorful and texturally pleasing that you can skip adding lettuce or anything else.

Ingredients

  • Dressing

    • 1/2 pint Dijon mustard
    • 3/4 pint mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1 lemon, juiced
  • Shrimp Salad Sandwiches

    • 3 pounds (about 31 to 40 pieces) shrimp, peeled and deveined (preferably tiger shrimp)
    • 1 teaspoon Old Bay seasoning
    • 2½ ounces celery, finely diced (raw or cooked in butter Brunoise-style preferably)
    • 2½ ounces hot house cucumber, seeded, peeled and diced small
    • 1 bunch scallions, green part only, thinly sliced
    • 1/2 ounce tarragon, chopped
    • 3/4 cup Shrimp Dressing (recipe above)
    • 1 lemon, juiced
    • 4 7-grain hero sandwich rolls, toasted

Preparation

For the Dressing:

In a medium bowl, add the mustard, mayo, Worcestershire, Old Bay and lemon juice. Whisk to combine. Set aside.

For the Shrimp Salad Sandwiches:

In a large pot, poach the shrimp in water with the Old Bay. Once the shrimp turn pink, immediately shock them in a bowl filled with ice water. Chop the cooked shrimp into large chunks.

In a large bowl, add the chopped shrimp, celery, cucumber, scallions, tarragon, 3/4 cup of the Shrimp Dressing and the lemon juice. Blend the ingredients together. Serve the shrimp salad in the 7-grain hero sandwich rolls.