Mini Shrimp Rolls

Name: Mini Shrimp Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 3 Tbsps small celery stalk, peeled, finely chopped (about; 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2; such as Martins potato rolls or Kings Hawaiian); 1 Tbsp finely chopped fresh chives; 1 Tbsp grapeseed oil; 2 teaspoons prepared horseradish; 6 servings Kosher salt; 2 teaspoons fresh lemon juice; 59 milliliters mayonnaise; 118 milliliters celery leaves or crushed potato chips; 454 grams shrimp, shelled, deveined; 59 milliliters (1/2 stick) unsalted butter, melted

Mini Shrimp Rolls

Mini Shrimp Rolls is a pescatarian hor d'oeuvre. This recipe serves 6. One portion of this dish contains around 16g of protein, 21g of fat, and a total of 279 calories. A mixture of pepper, potato chips, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a large saucepan ofwater to a boil. Reduce heatto medium-low; season lightlywith salt. When water is ata gentle simmer, add shrimp.Poach until just opaque in thecenter, 2–4 minutes.

Ingredients you will need

Shrimp

Water

Salt

Equipment you will use

Sauce Pan

Drain;transfer shrimp to a mediumbowl of ice water to cool.

Ingredients you will need

Water

Shrimp

Drain;wipe out bowl.

Equipment you will use

Bowl

Whisk mayonnaise, celery,chives, oil, lemon juice, andhorseradish in a medium bowl toblend; season to taste with saltand pepper. Chop shrimp intosmall pieces (about 1/3"); add tobowl with mayonnaise mixture.Stir to coat. DO AHEAD: Shrimpsalad can be made 1 day ahead.Cover and chill.

Ingredients you will need

Lemon Juice

Mayonnaise

Celery

Chives

Pepper

Shrimp

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 375°F. Usinga small serrated knife, make a1/2"-deep cut across the top ofeach dinner roll and gently pryopen roll with your fingers tocreate a mini New England–stylehot dog bun. Lightly brush insideof rolls with butter; place on arimmed baking sheet. Toast untillight golden, about 8 minutes.

Ingredients you will need

Butter

Roll

Toast

Hot Dogs

Equipment you will use

Serrated Knife

Baking Sheet

Oven

Let cool slightly.

Divide shrimp mixture amongrolls, pressing into cut acrosstop; garnish with celery leavesor crushed potato chips.

Ingredients you will need

Potato Chips

Celery

Shrimp

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 3Tbsps

small celery stalk, peeled, finely chopped (about 24

mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian)1Tbsp

finely chopped fresh chives 1Tbsp

grapeseed oil 2teaspoons

prepared horseradish 6servings

Kosher salt 2teaspoons

fresh lemon juice 59milliliters

mayonnaise 118milliliters

celery leaves or crushed potato chips 454grams

shrimp, shelled, deveined 59milliliters

(1/2 stick) unsalted butter, melted

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.