This easy salad tastes like summer! Pile it high on a brioche bun or potato roll and serve with an icy cerveza! Easy Poached Shrimp Salad Sandwich is always a hit!
Course Main Course
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Lisa Lotts
For Poaching Shrimp:
1pound medium shrimppeeled and deveined
2 bay leaves
2thin slices lemon
1 stalk celeryfinely minced
1/4cupwhite or red onionfinely minced
2 teaspoons fresh dillchopped
2tablespoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
hot sauceto taste
4brioche bunsor potato rolls
8 slices ripe tomato
Cut a piece of cheesecloth in a medium sized square and put the bay leaves, peppercorns, cloves & juniper berries in the center. Fold the sides up to form a packet and tie the packet securely with a piece of kitchen string.
Add 2-3 inches of water to a medium saucepan. Add the spice sachet and the lemon slices. Bring the water to a rolling boil and turn off the heat. Add the shrimp to the water, making sure that they're submerged. Place the lid on the pan and set aside for about 5 minutes.
While shrimp are poaching, make the salad dressing. In a medium bowl, combine the celery, onion, mayonnaise, dill, lemon juice, salt, pepper and hot sauce. Stir to combine. Refrigerate until ready to assemble.
Drain the shrimp, discarding the lemon and spice sachet. Rinse shrimp with cold running water and refrigerate until chilled - about 15-20 minutes. When chilled, transfer the shrimp to a cutting board. Dab with paper towels if they seem wet. Roughly chop the shrimp into 1/4" - 1/2" chunks.
Add shrimp to the mayonnaise mixture and toss to coat.
Slice rolls in half. Place 2 tomato slices on each of the bottom buns. Divide the shrimp salad among the sandwiches and crown each with arugula and the top of the roll. Serve with your favorite chips and cold beer.
To Peel Shrimp: Hold the shrimp with one hand and grab the legs of the shrimp. Pull the legs to one side and the shell should come off with them. Remove the tail of the shrimp for this recipe by firmly holding the shrimp and gently pinching the last knuckle of shrimp to pop it from the tail.To Devein Shrimp: Run a very sharp paring knife vertically down the top of the shrimp -- cutting into the flesh no more than 1/4". Open the slit to reveal the dark vein and pull it out. Discard.