Thursday, June 28, 2018

MARYLAND-STYLE SHRIMP SALAD SANDWICHES

Shrimp rolls make a perfect light dinner or a hearty lunch. This is my version of a Maryland style shrimp salad complete with the subtle flavor of Old Bay Seasoning.




Shrimp Boil
2 cups water
1 lemon, cut in half, divided
2 t Old Bay Seasoning
2 bay leaves
2 lbs. large shrimp (16 to 20 per pound), peeled and deveined

Pour water into a saucepan.  
Squeeze in the juice of ½ lemon and throw in the lemon half.  
Add the Old Bay and bay leaf.
Bring to a boil and add the shrimp.
Turn off heat, cover, and let sit for 4 minutes.
Remove shrimp with a slotted spoon to a bowl and let cool.
Slice in half, lengthwise and then cut in half again.
Place in a medium bowl and refrigerate.

Dressing
½ cup mayonnaise
2 T chopped parsley
2 t chopped fresh dill, or ½ t dried
½ t celery salt
½ t Old Bay Seasoning
2 stalks celery, finely diced 
2 scallions, thinly sliced
3 T minced red onion
Sea salt and freshly ground black pepper
Juice of ½ lemon

Lemon wedges, for garnish

Mix above ingredients together in a small bowl.
Add shrimp to the bowl with the dressing and stir to combine.
Cover and refrigerate for at least 2 hours.
Serve on top-split hot dog rolls, outsides buttered and toasted.




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