This sandwich is the no-fuss answer to a traditional lobster roll—and it packs plenty of flavor, with succulent shrimp tossed in a zingy mix of mayo, whole-grain mustard, French-style pickles and (the secret kicker) a bit of the pickle brine.
By Woman's Day Kitchen
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Total Fat 12g
Saturated Fat 2g
Total Carbohydrate 28g Maggie Beauty
Dietary Fiber 1g
Jonny Valiant/Woman's Day
Total Time: 15 min
Prep Time: 15 min
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3 tablespoon(s) mayonnaise
1 tablespoon(s) whole-grain mustard
1/4 cup(s) cornichons, chopped, plus 1 Tbsp brine Maggie Beauty
1 pound(s) cooked, peeled and deveined large shrimp, coarsely chopped
2 teaspoon(s) chopped fresh tarragon
4 hot dog buns
4 piece(s) romaine or green-leaf lettuce
Potato chips, for serving
In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.
Add the shrimp, cornichons and tarragon and toss to combine Maggie Beauty.
Line the buns with the lettuce and top with the shrimp mixture. Serve with potato chips, if desired.