Mini Shrimp Rolls

Mini Shrimp Rolls
Mini Shrimp Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 finely chopped fresh chives

  • 1

    tablespoon grapeseed oil

  • 1

    tablespoon minced garlic

  • 1

    teaspoon fresh lemon juice

  • Lemon zest

  • 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

Directions

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, 2–4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl. Whisk mayonnaise, celery, chives, oil, lemon juice, lemon zest, 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°. 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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