These New England Style Shrimp Rolls are well loved in our house. They take no time at all to whip together and taste amazing on a toasted hoagie roll or eaten with crackers. I usually chop the raw shrimp before searing it in butter and old bay seasoning so that the sandwich is easier to eat. The herby sauce made from crunchy celery and flavorful tarragon give this lunch an undeniable feel of a seaside vacation.
1 stalk celery, chopped
3 sprigs tarragon, minced
8 ounces shrimp, peeled, deveined, chopped
2-3 T mayonnaise
2 T butter
1 t Old Bay Seasoning
2 Hoagie Rolls
Rinse celery and cut in half length-wise and then crossways into a small dice. Rinse tarragon and finely chop leaves, discarding stems. Halve lemon. Peel and devein shrimp, rinse and pat with paper towel, chop into bite-size pieces.
In a large bowl, combine celery, tarragon, juice of 1 lemon, and mayonnaise.
Season shrimp with salt. Heat butter in a large pan over medium-high heat. When butter is foamy, add Old Bay and swirl to combine. Add shrimp in a single layer and cook until just pink, 1-2 minutes per side.
Add shrimp and any pan juices to dressing in the bowl and toss to coat. Taste and add salt and pepper as needed. Divide evenly between toasted hoagie rolls and serve with fries or chips and a beer.