Shrimp Rolls

By bakers_delight85

Ingredients

• 3/4 pound small shrimp (more than 55 per pound), peeled and deveined
• 1/4 cup mayonnaise (regular, low-fat or fat-free)
• 1 tsp. ketchup
• 1 tsp. fresh lemon juice
• 1 tsp. bottled horseradish
• 1/2 tsp. Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 4 tsp. unsalted butter, at room temperature
• 2 hot dog buns

Details

Servings 2

Preparation

Step 1

Bring 2 quarts salted water to a boil in a large pan over high heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, 3 to 5 minutes. Transfer the shrimp to the ice water using a slotted spoon. Allow them to cool completely. Drain the shrimp and blot them dry with paper towels.
Coarsely chop the shrimp and place in a large mixing bowl. Add the mayonnaise, ketchup, lemon juice, horseradish, and Worcestershire sauce. Gently toss just until the shrimp pieces are well coated and the mixture is uniform. Season with salt and pepper. (The shrimp mixture can be prepared 24 hours in advance, covered, and refrigerated.
Heat a heavy skillet over medium heat until hot. Butter the insides of the hot dog buns. Lay them open, buttered side down, in the pan. Cook until the insides are toasted.
Fill each bun with half the shrimp mixture, and serve immediately.