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Popcorn Shrimp Salad Sandwiches with Old Bay Aioli

SERVINGS
4
RATE THIS RECIPE
(25)
Popcorn Shrimp Salad Sandwiches with Old Bay Aioli
Popcorn shrimp salad sandwiches with old bay aioliPinknic
SERVINGS
4
RATE THIS RECIPE
(25)

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
  • ounces celery, finely diced (raw or cooked in butter Brunoise-style preferably)
  • 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

Chef notes

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.

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.