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Recipe: Shrimp Salad Sandwiches for Two


Shrimp salad sandwich
Dave Scantland
Several years ago I was in Baltimore for a conference. A few days into it, I skipped the official luncheon and headed over to a nearby brewpub. Shrimp salad wouldn't have been my first choice, but the bartender suggested it, so I gave it a try. What came out of the kitchen was not what I expected, but it was so good I returned the next day for another round. While this shrimp salad is good served over greens or stuffed into tomatoes, I think it's best served on toasted buns with shredded lettuce. The amount in the recipe makes enough for two large sandwiches; if you don't use it all, it keeps well in the refrigerator for a day or two.

Yield: 2 servings


  • 1 teaspoon kosher salt
  • 12 ounces small or medium shrimp, peeled and deveined
  • 1-2 ribs celery, chopped (about 1/2 cup)
  • 1-2 scallions, chopped (about 1/3 cup)
  • 1-1/2 teaspoons Old Bay seasoning, divided (see note)
  • 2 teaspoons lemon juice, divided (or more to taste)
  • 1/3 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 2 sandwich rolls, hoagie rolls or large hamburger buns, split and toasted
  • 3/4 cup shredded iceberg or romaine lettuce


1. Add the kosher salt to a quart or so of water in a medium pot. Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent. Drain and rinse briefly under cool water. Drain thoroughly.

2. Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice. Toss to coat and place in the refrigerator for 20 minutes or so to cool completely.

3. Whisk the mayonnaise, remaining Old Bay, remaining lemon juice and the Worcestershire sauce together in a medium sized bowl.

4. When the shrimp are cool, add them along with the celery and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt if necessary.

5. Serve on toasted rolls or buns with shredded lettuce. To make assembly and eating less messy, I usually scoop out part of the inside of the rolls before toasting.



  • Old Bay seasoning is a combination of celery salt, black and red pepper and other spices; similar mixtures include Chesapeake Bay seasoning. If you don't have one of the commercial mixtures on hand, use 1 teaspoon celery salt, 1/8 teaspoon cayenne, 1/8 teaspoon fresh ground black pepper, 1/8 teaspoon paprika and 1/8 teaspoon granulated onion or onion powder. (Don't be fooled for recipes online that claim to be copycats of Old Bay; they almost always start out with a huge amount of ground bay leaf, which is not what the "bay" in Old Bay is about.)
  • For an elegant luncheon or first course, spoon the shrimp salad into a hollowed out tomato or artichoke.

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