Best 3 Shrimp Sandwiches With Tarragon Caper Mayonnaise Recipes

Feast your taste buds on a culinary journey with our tantalizing shrimp sandwiches, an orchestra of flavors that will serenade your palate. Imagine succulent shrimp enveloped in a velvety tarragon caper mayonnaise, nestled between slices of toasted bread. This symphony of flavors is further elevated by the inclusion of juicy tomatoes and crisp lettuce, adding a refreshing crunch and a burst of tang.

Indulge in three delectable variations of this shrimp sandwich: the Classic, a harmonious blend of flavors that showcases the natural sweetness of shrimp; the Spicy, an invigorating kick that sets your taste buds ablaze; and the Avocado, a creamy and luscious experience that brings a touch of richness to the party.

Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. The Classic is a timeless delight, while the Spicy adds a zesty twist that will leave you craving more. The Avocado variation offers a unique and indulgent experience that is sure to impress.

So embark on this culinary adventure and discover your favorite shrimp sandwich today. Let your taste buds dance with joy as you savor each bite of these exceptional creations.

Here are our top 3 tried and tested recipes!

TARRAGON SHRIMP SALAD

Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE

Shrimp Sandwiches with Tarragon-Caper Mayonnaise image

Provided by Molly Stevens

Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce
1/2 cup finely chopped celery heart with leaves
2 tablespoons (1/4 stick) butter, room temperature
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns
1 pound cooked peeled deveined large shrimp, each cut horizontally in half
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)

Steps:

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.

SHRIMP CHEESE SANDWICH

Shrimp Cheese Sandwich image

Make and share this Shrimp Cheese Sandwich recipe from Food.com.

Provided by Vicki in CT

Categories Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb cooked shrimp, shelled and coursely chopped
1 cup cheddar cheese, grated
2 tablespoons butter
1/8 cup onion, minced
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon paprika
pepper
6 rolls, split and slightly buttered

Steps:

Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
Fill rolls with mixture.
Broil until bubbly and lightly brown.

Nutrition Facts : Calories 328.4, Fat 13.2, SaturatedFat 6.8, Cholesterol 109.7, Sodium 874.3, Carbohydrate 32.5, Fiber 1.4, Sugar 1.9, Protein 19

Tips:

Use fresh, high-quality shrimp for the best flavor.
Cook the shrimp until they are just opaque and pink, but not overcooked.
Make sure the mayonnaise is well-chilled before using it.
Use a variety of bread for the sandwiches, such as white, wheat, or rye.
Add other ingredients to the sandwiches, such as lettuce, tomato, or avocado.
Serve the sandwiches immediately or wrap them in plastic wrap and refrigerate them for later.

Conclusion:

Shrimp sandwiches with tarragon caper mayonnaise are a delicious and easy-to-make lunch or dinner option. They are perfect for a picnic or potluck, and they can be made ahead of time. With a few simple ingredients, you can create a flavorful and satisfying sandwich that everyone will enjoy.