Ciabatta Shrimp Rolls with Tarragon Caper Mayonnaise

Serves 6



  • 1 lb Toppits Cooked Shrimp Pieces, 60/80 ct

  • 1 Toppits Chili Pepper Pop Herb

  • 1/2 cup mayonnaise

  • 2 tbsp. finely chopped capers

  • 1 1/2 tbsp. finely diced sweet onion

  • 1 tsp. chopped fresh tarragon

  • 1/4 tsp. celery seed

  • 1/2 cup finely chopped celery hearts with leaves

  • Salt and pepper to taste

  • 3/4 cup roasted red pepper salad dressing

  • 2 tbsp. butter

  • 6 ciabatta buns



  1. Mix mayonnaise, capers, onions, tarragon, and celery together in medium bowl until combined.  Mix in celery hearts with leaves, and add salt and pepper to taste.  Place mixture in refrigerator, and chill for two hours to allow the flavours to marry. 

  2. Toss shrimp pieces in red pepper salad dressing, and chill.  Lightly butter cut side of ciabatta buns, and heat griddle or large non-stock frying pan over medium heat.  Add rolls, buttered side down, and cook until golden, 1-2 minutes. Remove from heat, and spread mayonnaise mixture over bottom of each roll, and top with shrimp mixture. 

  3. Garnish with tomato, avocado and lettuce, if desired.


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Vaughan, ON  L4L 8N4

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