Mini Shrimp Rolls
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Bring a large saucepan of water to a boil
2
Reduce heat to medium-low; season lightly with salt
3
When water is at a gentle simmer, add shrimp
4
Poach until just opaque in the center, 2-4 minutes
5
Drain; transfer shrimp to a medium bowl of ice water to cool
6
Drain; wipe out bowl
7
Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper
8
Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture
9
Stir to coat
10
DO AHEAD: Shrimp salad can be made 1 day ahead
11
Cover and chill
12
Preheat oven to 375°F
13
Using a small serrated knife, make a 1/2"-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
14
Lightly brush inside of rolls with butter; place on a rimmed baking sheet
15
Toast until light golden, about 8 minutes
16
Let cool slightly
17
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips
18
Bring a large saucepan of water to a boil
19
Reduce heat to medium-low; season lightly with salt
20
When water is at a gentle simmer, add shrimp
21
Poach until just opaque in the center, 2-4 minutes
22
Drain; transfer shrimp to a medium bowl of ice water to cool
23
Drain; wipe out bowl
24
Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper
25
Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture
26
Stir to coat
27
DO AHEAD: Shrimp salad can be made 1 day ahead
28
Cover and chill
29
Preheat oven to 375°F
30
Using a small serrated knife, make a 1/2"-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
31
Lightly brush inside of rolls with butter; place on a rimmed baking sheet
32
Toast until light golden, about 8 minutes
33
Let cool slightly
34
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips