Alex Lau
Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.
Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). Copyright ©2014.
Recipe information
Yield
4 Servings
Ingredients
1¼ pound medium shrimp, peeled, deveined
Kosher salt
1 large celery stalk, peeled, finely chopped
3 scallions, thinly sliced
¼ cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1½ teaspoon prepared horseradish
1 teaspoon red wine vinegar
¼ teaspoon paprika
Freshly ground black pepper
4 hot dog buns, preferably potato, split
2 tablespoons unsalted butter, room temperature
Preparation
Step 1
Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
Step 2
Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
Step 3
Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.
Nutrition Per Serving
Calories (kcal) 380 Fat (g) 20 Saturated Fat (g) 6 Cholesterol (mg) 200 Carbohydrates (g) 24 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 24 Sodium (mg) 1120
