Gulf Shrimp Salad Cicchetti • Recipe

This recipe comes to us courtesy of Louisiana Cookin’ Magazine. If you enjoy this recipe, be sure to check out Louisiana Cookin’ for yourself.



Courtesy of Chef Rick Tramonto, Restaurant R’evolution,
New Orleans

  • 2 cups extra large (16–20 count) white Gulf shrimp cooked, peeled, cleaned, and diced
  • 2 tablespoons finely diced red onion
  • 1/4 cup finely diced celery
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • kosher salt and cracked black pepper to taste
  • 4 3- to 4-inch sandwich rolls
  • 1 cup romaine lettuce, sliced into thin strips (chiffonade)

Combine shrimp, red onion, celery, parsley, tarragon, lemon zest, cayenne pepper, lemon juice, mayonnaise, mustard, salt, and pepper in a bowl.

Slice each roll in half, then mound 2 to 3 tablespoons of shrimp salad onto bottom half of roll. Top with 4 tablespoons romaine lettuce. Place top bun on sandwich, firmly press edges together to form a seal, trim, and slice to desired width.

Serve on waxed paper or butcher paper at room temperature.


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