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.
Ingredients
- 1/2 pint Dijon mustard
- 3/4 pint mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 lemon, juiced
- 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.
