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Mini Shrimp Rolls

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I made these for a weekend get together and everyone loved it! Added a little more diced celery and garlic salt to add some punch and crunchy texture, other than that I would not change a thing. Delicious!

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Rate this recipe 4.6/5 (15 Votes)

Ingredients

  • Kosher salt
  • 1 pound medium shrimp, shelled, deveined
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon grapeseed oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon prepared horseradish
  • Freshly ground black pepper
  • 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin's potato rolls or King's Hawaiian)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup celery leaves or crushed potato chips

Details

Servings 24
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2 to 4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.

Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch); add to bowl with mayonnaise mixture. Stir to coat. Do ahead shrimp salad can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F.

Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

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