Spicy Shrimp Rolls
The salad tastes best if refrigerated for at least 30 minutes before serving.
Makes 6 servings
2 celery stalks, finely chopped 1⁄4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1⁄4 teaspoon kosher salt, or more to taste
1⁄4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce (optional)
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see note if uncooked) 1 cup frozen corn, defrosted (optional)
1 tablespoon chopped fresh parsley, plus more for optional garnish
2 tablespoons unsalted butter, or more if needed, room temperature
6 split-top hot dog buns Lemon wedges, for serving (optional)
In a large bowl, combine the celery, mayonnaise, lemon juice, horseradish, salt, cayenne and hot sauce, if using, and stir well.
Add the cooked shrimp, corn (if using) and parsley, and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings, if desired.
When ready to serve, warm a large skillet over medium heat. Spread some butter on the insides of the buns. Gently press the buns, buttered side down, into pan and cook until golden, about 2 minutes. Then, close the bun and butter and toast the outside, if desired, about 2 minutes. Fill with the shrimp salad, garnish with the additional parsley, if desired, and serve with lemon wedges, if desired.
Cooking note: To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of generously salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, 2 to 3 minutes. Test a shrimp to see that it is done and opaque throughout, then drain. Cooking time may vary with the size of the shrimp.
Storage note: The shrimp salad can be refrigerated in an airtight container for up to 3 days.
Per serving: 297 calories, 13 g total fat, 3 g saturated fat, 180 mg cholesterol, 943 mg sodium, 24 g carbohydrates, 1 g dietary fiber, 4 g sugars, 20 g protein