Porch parties and backyard cookouts call for shrimp-salad sliders with a little kick. Everyone will devour these cute little sandwiches made with shrimp, celery, and pickled jalapenos. If you are bringing these rolls to a party, transport the prepared shrimp-salad mixture, toasted rolls, and fresh toppings separately. Then assemble the Mini Shrimp Rolls just before serving.

Adam Dolge

Gallery

Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium pot of water to a boil over high. Add shrimp; remove from heat. Cover; let stand until shrimp are cooked through, 2 to 3 minutes. Drain; let stand at room temperature until cooled, 10 minutes. Peel and roughly chop.

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  • Stir together next 6 ingredients and 1 teaspoon of the chives in a medium bowl. Add shrimp; toss to combine.

  • Melt 1 tablespoon butter in a large nonstick skillet over medium. Place 6 rolls in skillet, top sides down, gently pulling rolls open so insides of rolls toast, about 1 minute. Remove rolls from skillet; set aside. Repeat with remaining 1 tablespoon butter and 6 rolls.

  • Fill each roll with 2 tablespoons shrimp mixture. Sprinkle with remaining 1 teaspoon chives and celery leaves; serve immediately.

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