Thursday, June 30, 2016

Shrimp Salad Sandwiches

The Blog Tech and his Fiance love shrimp salad sandwiches.  I made these for them yesterday.
 Cook some shrimp or defrost frozen cooked shrimp, remove the tails and cut into thirds. Pat them with paper towels to get them as dry as possible. Add some diced onion and lettuce, some fresh tarragon or dill, salt and pepper to taste, 1 tsp. of Old Bay Seasoning, 2 tsp. fresh lemon juice and about 1/3 cup of mayonnaise.  Mix thoroughly.

 You can use any kind of bread that you like but I like to make these rolls:


  • 3/4 C. water
  • 2 tablespoons softened butter
  • 1 large egg
  • 3 1/2 cups flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon rapid rise yeast
  • 3 tablespoons melted butter(this is for brushing the tops)


  1. Mix and knead all of the dough ingredients to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours.
  3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour.
  4. Brush the buns with about half of the melted butter.
  5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  6. Cool the buns on a rack.
  7. Yield: 8 large buns.
 Perfect buns.

 Well, almost perfect.  That hole in the one on the left is from improper shaping.

 I like to line the buns with bib lettuce to keep them from getting soggy.

 Pile the salad on the lettuce leaf.

 Top with more lettuce.  It sort of cups the salad holding it in place.

The salad is in there somewhere!  Just take a bite and you will find it.