Name: Shrimp Salad BLTs with Homemade Tarragon Mayonnaise
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 4 servings
Ingredients: 1 large egg yolk; 1 tablespoon lemon juice; 1/2 teaspoon Dijon mustard; Kosher salt; 1 cup grapeseed or vegetable oil; 1 1/2 tablespoons finely chopped fresh tarragon; Kosher salt; 1 lemon, halved; 1 pound peeled and deveined shrimp; 2 celery ribs, halved lengthwise and thinly sliced; Freshly ground black pepper; 4 crisp cooked slices bacon; 2 medium heirloom tomatoes, sliced; 4 split-top hot dog buns, lightly warmed in the oven or toaster; 1 cup baby arugula

Directions

Watch how to make this recipe.

For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.

On Tonight

Shrimp Salad BLTs with Homemade Tarragon Mayonnaise

Tarragon Mayonnaise:

BLTs:

Categories:

More from:

Related Pages