Food and Recipes Seafood Shrimp Mini Shrimp Rolls Recipe 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. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Updated on March 11, 2019 Print Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer Active Time: 25 mins Total Time: 25 mins Yield: 6 serves Ingredients 1 pound medium unpeeled raw shrimp 1 celery stalk, sliced (1⁄4 cup) 1/4 cup mayonnaise 2 tablespoons finely chopped pickled jalapeño slices, plus 1 tsp. pickled jalapeño liquid from jar (from 1 [16-oz.] jar) 2 teaspoons fresh lemon juice (from 1 lemon) 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 teaspoon finely chopped fresh chives, divided 2 tablespoons unsalted butter 12 oblong mini brioche rolls, top-sliced (from a bakery) 1 tablespoon celery leaves Directions 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. 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. Print