SHRIMP ROLLS

Shrimp Rolls image

Provided by Martha Stewart

Time 2h30m

Yield Makes 10

Number Of Ingredients 9

Coarse salt
3 pounds unpeeled medium shrimp
1/3 cup finely chopped scallions (white and pale-green parts only), plus 2 tablespoons scallion greens thinly sliced on bias (from 7 scallions)
3 tablespoons chopped fresh tarragon
2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
2/3 cup mayonnaise
3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided
5 tablespoons butter, softened, divided
10 split-top hot dog buns

Steps:

Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
Divide shrimp mixture among buns. Top with celery leaves and scallion greens.