Shrimp Sandwiches with Tarragon-Caper Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/3 cup mayonnaise
- 1 tablespoon chopped fresh tarragon
- avocado slices (optional)
- 1/4 teaspoon celery seeds
- Carbohydrate 62 g(21%)
- Cholesterol 110 mg(37%)
- Fat 19 g(30%)
- Fiber 3 g(12%)
- Protein 22 g(44%)
- Saturated Fat 5 g(24%)
- Sodium 1202 mg(50%)
- Calories 514
Preparation Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill. Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
Preparation Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill. Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
