Mini Shrimp Rolls Recipe

Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer
Active Time:
25 Mins
Total Time:
25 Mins
Yield:
Serves 6
Adam Dolge

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.

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

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