Recipe
- 1 pound shrimp, peeled and deveined
- 1 teaspoon black peppercorns
- 1 ¼ teaspoon sea salt, divided
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon finely chopped sweet onion
- ¼ cup finely chopped celery
- 1 teaspoon minced parsley
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon white pepper
- 4 hot dog rolls, top-sliced, toasted
To cook shrimp, fill large pot ¾ full of water. Add 1 teaspoon salt and black peppercorns. Bring water to a boil. Add shrimp, cook shrimp for about 2 to 3 minutes or until shrimp reach 145° F for a minimum of 15 seconds. Be careful not to overcook. Remove shrimp with a slotted spoon to a bowl, allow it to cool.
In medium bowl, combine mayonnaise, sour cream, onion, celery, parsley, lemon juice, zest, ¼ teaspoon salt and pepper. Chop shrimp. Add shrimp to mayonnaise mixture and combine. Divide shrimp mixture between the buns. Serve with chips, if desired.
Contributed by Vanda Lewis
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