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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll. Ingredients:
kosher salt |
1 pound medium shrimp, shelled, deveined |
1/4 cup plus 1 tablespoons mayonnaise |
1 small celery stalk, peeled, finely chopped (about 3 tablespoons) |
1 tablespoon finely chopped fresh chives |
1 tablespoon grapeseed oil |
2 teaspoons fresh lemon juice |
2 teaspoons prepared horseradish |
freshly ground black pepper |
24 mini soft dinner rolls (each about 1 1/2 x 1 1/2 ; such as martin's potato rolls or king's hawaiian) |
1/4 cup (1/2 stick) unsalted butter, melted |
1/2 cup celery leaves or crushed potato chips |
Directions:
1. 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, 24 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
2. 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 ); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
3. Preheat oven to 375°F. Using a small serrated knife, make a 1/2 -deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New Englandstyle 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.
4. Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
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