Seafood Salad Rolls

SEAFOOD SALAD ROLLS

Steps:

• For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
• Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
• For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
• When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.

SHRIMP SALAD ROLLS

Steps:

• Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
• Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
• Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.