{"id":215,"date":"2021-05-05T20:03:36","date_gmt":"2021-05-05T20:03:36","guid":{"rendered":"https:\/\/rlhays.com\/recipes\/?p=215"},"modified":"2021-05-05T20:03:36","modified_gmt":"2021-05-05T20:03:36","slug":"mini-shrimp-rolls","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2021\/05\/05\/mini-shrimp-rolls\/","title":{"rendered":"Mini Shrimp Rolls"},"content":{"rendered":"\n

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn. <\/em><\/strong><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

6 SERVINGS<\/p>\n\n\n\n

Kosher salt<\/p>\n\n\n\n

1pound medium shrimp, shelled, deveined<\/p>\n\n\n\n

1\/4 cup plus 1 tablespoon mayonnaise<\/p>\n\n\n\n

1small celery stalk, peeled, finely chopped (about 3 tablespoons)<\/p>\n\n\n\n

1tablespoon finely chopped fresh chives<\/p>\n\n\n\n

1tablespoon grapeseed oil<\/p>\n\n\n\n

1teaspoon fresh lemon juice<\/p>\n\n\n\n

1teaspoon prepared horseradishFreshly ground black pepper<\/p>\n\n\n\n

24mini soft dinner rolls (each about 1 1\/2 x 1 1\/2-inch; such as Martin’s potato rolls or King’s Hawaiian)<\/p>\n\n\n\n

1\/4 cup (1\/2 stick) unsalted butter, melted<\/p>\n\n\n\n

1\/2 cup celery leaves or crushed potato chips<\/p>\n\n\n\n

Preparation<\/h2>\n\n\n\n

Step 1<\/h3>\n\n\n\n

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\u20134 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.<\/p>\n\n\n\n

Step 2<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Step 3<\/h3>\n\n\n\n

Preheat oven to 375\u00b0. 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\u2013style 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.<\/p>\n\n\n\n

Step 4<\/h3>\n\n\n\n

Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.<\/p>\n","protected":false},"excerpt":{"rendered":"

\nKeep summer going just a little bit longer: Serve these with a…\n<\/div>\n
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