Photo: Greg Dupree; Prop Syling: Rachael Burrow and Claire Spollen; Food Styling: Paige Grandjean and Emily Nabors Hall
Emily Nabors Hall
Inspired by New England boardwalk bites, these small-but-mighty sandwiches boast juicy shrimp tossed in mayo, lemon juice, and Old Bay into a crispy golden bun.
1 cup mayonnaise
1/2 cup finely chopped celery
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound large raw shrimp, steamed, peeled, and roughly chopped
6 top-split hot dog buns
2 tablespoons unsalted butter, melted
Celery leaves, chopped
How to Make It
Whisk together mayonnaise, celery, lemon juice, hot sauce, Old Bay, salt, and pepper in a medium bowl. Stir together shrimp and half of mayonnaise mixture. (Reserve remaining mayonnaise mixture for another use, such as a dipping sauce or sandwich spread. Mixture will keep in an airtight container in refrigerator up to 1 week.) Cover shrimp mixture, and chill until ready to serve, up to 2 hours.
Trim just enough of the long sides of each bun to form two straight edges. Brush melted butter on the trimmed edges of each bun. Heat a large skillet over medium, and cook each buttered side until golden, about 30 seconds per side.