I am a big fan of mayonnaise-based salads like egg salad, chicken salad, and tuna salad. It just follows that I’d go the ocean and riff on lobster rolls. This shrimp salad sub is quick, delicious, and healthy. Plus, you can get rid of the roll and just eat it with a fork. How much easier does it get?
SOFTWARE
· 1 lb. shrimp, peeled, deveined, raw
· 1/2 medium red onion, diced
· 2 t. lime juice
· 1 t. Old Bay seasoning
· 1/2 t. dill weed
· 1/2 c. mayonnaise
· 1 t. Dijon mustard
· Kosher salt
· Freshly ground black pepper
· Top split long buns
METHOD
1. Steam the shrimp for about 2 minutes or until pink. Use whatever method you like to steam them, but do not submerge them.
2. Transfer to a bowl of ice water for a minute. Drain and pat dry.
3. In a medium bowl, combine the shrimp with the rest of the ingredients. Toss gently to coat.
4. Refrigerate for at least 30 minutes.
5. At this point, you can eat it with a fork – OR – split the buns (toasting them adds texture) and fill with the shrimp salad.
6. Serve with fries.
7. Enjoy.
VARIANTS
You can use whatever size shrimp you like. Keep in mind they will reduce in size after steaming. If you want to go bigger, just cut them up into bite sized pieces after cooking. Using precooked shrimp? You just saved yourself a step. Make sure they are completely thawed and dry before mixing them in with the rest of the ingredients.
