Fresh tarragon and Old Bay Seasoning boost the flavor of this light and fresh New England classic.

I had never tried a shrimp (or lobster) roll before I moved to the East Coast. There’s something so beautifully simple about succulent seafood dressed lightly with mayo and seasonings that makes a perfect sandwich.

Old Bay Seasoning is hugely popular in New England. You’ll find it in both seafood and non-seafood dishes throughout the area. It adds a very unique flavor to the dishes it appears in.

The top-sliced hot dog buns are another key to making this authentic. If you can’t find them, feel free to substitute with regular hot dog buns.

These shrimp rolls were super easy and oh.so.delicious. The shrimp was super tender and the dressing packed a ton of flavor. The bean salad was a great accompaniment – I appreciated having something so light and fresh alongside this sandwich since it’s usually served with chips.

I could eat one of these sandwiches any day of the week!

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons. When it calls for a “large bunch”, it’s usually about twice that amount.

New England-Style Shrimp Rolls with Grilled Green & Yellow Wax Bean Salad

Yield: 2 servings 1x

Description

Recipe from Blue Apron

Scale

Ingredients

8 Ounces Shrimp
2 Top-Sliced Hot Dog Buns
3 Ounces Green Beans
3 Ounces Yellow Wax Beans
1 Lemon
1 Stalk Celery
1 Bunch Tarragon
2 Teaspoons Dijon Mustard
2 Teaspoons Old Bay Seasoning
1 Mini Bottle Tabasco Hot Sauce
1 Shallot
¼ Cup Mayonnaise

Instructions

Prepare the ingredients:
Preheat the grill (or broiler) on a medium-high flame. (If broiling, set a broiler pan or broiler-safe dish at least 4 inches away from the heat source.) Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem ends of the green and yellow wax beans. Quarter and deseed the lemon. Small dice the celery. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.
Cook the shrimp:
Add half the Old Bay seasoning and the shrimp to the pot of boiling water. Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Thoroughly drain the cooked shrimp and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a medium bowl.
Make the vinaigrette:
Add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
Dress the shrimp:
To the bowl of cooked shrimp, add the mayonnaise, tarragon, celery, 1 tablespoon of the vinaigrette, all but a pinch of the remaining Old Bay seasoning and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined; season with salt and pepper to taste.
Grill the beans & buns:
Add the green and yellow wax beans to the preheated grill in a single, even layer, perpendicular to the grate. (Alternatively, heat a stovetop grill pan on medium-high until hot.) Cook, turning halfway through, 1 to 2 minutes, or until slightly blackened and blistered. While the beans cook, add the buns and toast 3 to 5 seconds per side, or until warmed through. Transfer to a plate.
Finish & plate your dish:
In a medium bowl, combine the grilled green and yellow wax beans and as much of the remaining vinaigrette as you’d like; toss to combine and season with salt and pepper to taste. Divide the toasted buns between 2 plates. Fill each with half the dressed shrimp; garnish with the remaining Old Bay seasoning. Serve with the finished green and yellow wax beans and any remaining hot sauce on the side. Enjoy!