Description
Tarragon, capers, celery and a dash of hot sauce in the mayonnaise spread make a simple shrimp sandwich extraordinary.
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons drained capers, finely chopped
- 1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon celery seeds
- 1/4 teaspoon hot pepper sauce (or more to taste)
- 1/2 cup finely chopped celery heart with leaves
- 2 tablespoons butter, softened at room temperature
- 4 soft hamburger buns
- 1 1/4 to 1 1/2 pounds cooked peeled deveined large shrimp, each cut horizontally in half
- Tomato slices
- Avocado slices
- Butter lettuce leaves
Instructions
- Make mayo. In a medium bowl, mix together mayonnaise, capers, grated onion, tarragon, celery seeds, and hot pepper sauce. Season with salt and pepper to taste and add more hot sauce, if desired. Cover and chill mayonnaise mixture until ready to use.
- Prep buns. Lightly butter cut sides of hamburger buns. Heat griddle or skillet over medium heat. Place buns, buttered side down, in hot skillet and cook until golden, 1 to 2 minutes.
- Assemble sandwiches. Spread mayonnaise on bottom half of each bun. Top with shrimp, tomato, avocado, and lettuce. Cover with top buns and serve.
Notes
- Mayonnaise can be made 6 hours ahead.
- Recipe adapted from Bon Appétit, August 2007.
