The Best Shrimp Salad Sandwich
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g raw shrimp
- 3 tbsp mayo
- 1 tbsp yogurt
- Β½ tbsp dijon mustard
- ΒΌ red onion, finely diced
- 1 celery stalk, finely diced
- Juice of half a lemon
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely sliced
- 6 brioche buns
Method
- Poach shrimp in salty water by allowing the water to reach a boil, then turn down to a low simmer. Cook for around 10 minutes, then place the shrimp in an ice bath to prevent them from overcooking.
- Combine the mayo, yogurt, dijon mustard, red onion, celery, lemon juice, fresh dill and fresh chive in a bowl. Season with salt and pepper, then stir in the prawns.
- Using your thumbs, squish the inside of the brioche buns slightly to allow more room for the filling. Optionally toast your buns too if you prefer.
- Load up your rolls with the shrimp salad filling and top with additional fresh chives and black pepper.