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

New England-Style Shrimp Rolls

with Grilled Green & Yellow Wax Bean Salad

30 MIN
2 Servings
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From the Test Kitchen

The Northeast is famous for its seafood. In New England especially, the seafood sandwich (or “roll”) has become a hallmark of the local cuisine, a delicious point of pride among residents. In this recipe, we’re taking inspiration from the classic shrimp roll, preparing it simply and seasoning it traditionally. And as a seasonal side, you’ll grill up green and yellow wax beans. Their slight char highlights the savory richness of the sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
New England-Style Shrimp Rolls with Grilled Green & Yellow Wax Bean Salad
Title
  • 8 oz Shrimp
  • 2 Hot Dog Buns
  • 3 oz Green Beans
  • 3 oz Yellow Wax Beans
  • 1 Lemon
  • 1 stalk Celery
  • 1 bunch Tarragon
  • 2 tsps Dijon Mustard
  • 2 tsps Old Bay Seasoning
  • 1 Mini Bottle Tabasco Hot Sauce
  • 1 Shallot
  • ¼ cup Mayonnaise
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the grill (or broiler) on a medium-high flame. 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:
2 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:
3 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:
4 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:
5 Grill the beans & buns:

Add the green and yellow wax beans to the preheated grill in a single, even layer, perpendicular to the grate. If broiling, arrange the beans on a sheet pan in a single, even layer. (Alternatively, heat a stovetop grill pan on medium-high until hot.) Cook the beans, 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:
6 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!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the grill (or broiler) on a medium-high flame. 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.

2 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:
3 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.

4 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.

Dress the shrimp:
Grill the beans & buns:
5 Grill the beans & buns:

Add the green and yellow wax beans to the preheated grill in a single, even layer, perpendicular to the grate. If broiling, arrange the beans on a sheet pan in a single, even layer. (Alternatively, heat a stovetop grill pan on medium-high until hot.) Cook the beans, 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.

6 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!

Finish & plate your dish:
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