Gulf Shrimp Salad Cicchetti • Recipe


This recipe comes to us courtesy of Louisiana Cookin’ Magazine. If you enjoy this recipe, be sure to check out Louisiana Cookin’ for yourself.

 

sandwich

MAKES 4 SERVINGS
Courtesy of Chef Rick Tramonto, Restaurant R’evolution,
New Orleans

  • 2 cups extra large (16–20 count) white Gulf shrimp cooked, peeled, cleaned, and diced
  • 2 tablespoons finely diced red onion
  • 1/4 cup finely diced celery
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • kosher salt and cracked black pepper to taste
  • 4 3- to 4-inch sandwich rolls
  • 1 cup romaine lettuce, sliced into thin strips (chiffonade)

Combine shrimp, red onion, celery, parsley, tarragon, lemon zest, cayenne pepper, lemon juice, mayonnaise, mustard, salt, and pepper in a bowl.

Slice each roll in half, then mound 2 to 3 tablespoons of shrimp salad onto bottom half of roll. Top with 4 tablespoons romaine lettuce. Place top bun on sandwich, firmly press edges together to form a seal, trim, and slice to desired width.

Serve on waxed paper or butcher paper at room temperature.

 

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