These baby shrimp rolls are perfect for baby or bridal showers, and so much more cost effective than lobster rolls!
Ingredients
1½ pounds shrimp, defrosted, peeled and deveined
1 cup white wine
2 lemons
¼ cup light mayonnaise
1 tablespoon chopped dill
¼ cup finely diced celery
1 teaspoon white vinegar
¼ teaspoon salt
Pepper to taste
2 tablespoon butter, melted
12 mini challah or brioche rolls
Instructions
Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
In a medium saucepan, heat the white wine, juice of 1½ lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
Nestle into challah crevices.
Nutrition Information
Serving size: 1
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/mini-shrimp-rolls-dill/