- 12
Ingredients
- 1 pound medium unpeeled raw shrimp
- 1 celery stalk, sliced (1⁄4 cup)
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped pickled jalapeño slices, plus 1 tsp. pickled jalapeño liquid from jar (from 1 [16-oz.] jar)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoon finely chopped fresh chives, divided
- 2 tablespoons unsalted butter
- 12 oblong mini brioche rolls, top-sliced (from a bakery)
- 1 tablespoon celery leaves
Preparation
Step 1
Step 1
Bring a medium pot of water to a boil over high. Add shrimp; remove from heat. Cover; let stand until shrimp are cooked through, 2 to 3 minutes. Drain; let stand at room temperature until cooled, 10 minutes. Peel and roughly chop.
Step 2
Stir together next 6 ingredients and 1 teaspoon of the chives in a medium bowl. Add shrimp; toss to combine.
Step 3
Melt 1 tablespoon butter in a large nonstick skillet over medium. Place 6 rolls in skillet, top sides down, gently pulling rolls open so insides of rolls toast, about 1 minute. Remove rolls from skillet; set aside. Repeat with remaining 1 tablespoon butter and 6 rolls.
Step 4
Fill each roll with 2 tablespoons shrimp mixture. Sprinkle with remaining 1 teaspoon chives and celery leaves; serve immediately.