Shrimp rolls

How is it already mid-June? Things are changing so fast around here that the spring slipped away and now it's almost summer (though spring is doing its best summer impersonation as I sit outside writing this in 93 degree heat). We're also at the two-month mark in our countdown to leaving NYC...it's finally happening: We're moving to the burbs. I've lived here for 15 years, so it feels weird and exciting to live somewhere else. And to have a HOUSE! What are we ever going to do with more than three rooms?

We're heading north to a great town in Connecticut and I'm excited to be a New Englander! In that spirit, here are some shrimp rolls that we make a lot during the summer. If you use pre-cooked shrimp, this is a no-cook dinner that screams summer at the beach (even sans beach). The fresh tarragon is pretty key to this concoction, but if you don't have any I would use fresh basil instead of subbing in dried tarragon.

Shrimp rolls

Adapted from Martha Stewart

2 lb raw shrimp (if using cooked shrimp, skip the butter)
2 Tbsp butter (+1 tsp for frying tarragon, if desired)
½ cup chopped celery (2 large stalks, minced)
2 Tbsp fresh tarragon, chopped (with a few leaves left over for frying at the end)
½ cup mayonnaise
1.5 Tbsp fresh lemon juice
1 tsp lemon zest
½ tsp old bay seasoning
large pinch salt
4 large brioche or potato hotdog buns

In a large skillet, melt the butter over a medium flame. Cook the shrimp until done throughout. Let cool. Chop the shrimp, celery, and tarragon and combine with the mayonnaise, lemon zest, lemon juice, old bay, and salt. Mix thoroughly. If needed, mix in more mayonnaise (start with 1 Tbsp and add until you've reached your desired consistency). Toast your hotdog buns and fill with shrimp mixture. Melt another tsp of butter and fry some whole tarragon leaves and top the shrimp rolls with a few leaves and some more old bay seasoning. Serve immediately.      

Yield: 4 large rolls with about 1 cup shrimp mixture in each roll