North Carolina shrimp takes on, and stands up to the more famous New England lobster roll. Shrimping in North Carolina is a critical venture for our coast, and one that has taken a beating. Please make every effort to buy local shrimp. They do not cost more than imported farmed shrimp but along with the better taste, you are helping an industry we don't want to lose. Do yourself a favor in August when the price of local shrimp generally drops. Go buy a cooler load freeze them. The shrimp freeze beautifully and you can eat coastal local all year long.
June 01, 2016

Ingredients

  • 2 pounds 21-30 count shrimp, lightly poached
  • ½ cup good quality mayonnaise, like Duke’s or Hellman’s
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced tarragon
  • 1 small cucumber peeled, seeded and cut into no bigger than an ¼-inch dice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons fresh chives thinly sliced
  • 6 top split hot-dog buns
  • 4 tablespoons melted unsalted

Preparation

Cut each shrimp into thirds.

In a large bowl, mix together the mayonnaise, lemon juice, and tarragon. Fold in the shrimp and cucumber, and season with salt and pepper. Cover and refrigerate for at least 30 minutes. Just before serving, mix in the chives.

Brush the sides of the rolls with butter and toast in a skillet until golden brown on each side.

Generously fill each hot-dog bun with lobster salad and serve.

The shrimp salad can be refrigerated for up to 1 day. Stir in the chives just before serving.

Serves 6

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Ingredients

  • 2 pounds 21-30 count shrimp, lightly poached
  • ½ cup good quality mayonnaise, like Duke’s or Hellman’s
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced tarragon
  • 1 small cucumber peeled, seeded and cut into no bigger than an ¼-inch dice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons fresh chives thinly sliced
  • 6 top split hot-dog buns
  • 4 tablespoons melted unsalted
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