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Shrimp Rolls
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Shrimp Rolls

Shrimp Rolls

I see these as the perfect party food. And we all love a lobster roll, but do we all love the price? And since keeping a bag of shrimp in your freezer is (or should be) a no brainer, you can pull these off in no time. Btw, you could make the filling the day before, then all you need to do is heat the rolls at go time.

Makes about 8

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon neutral oil
  • ¾ pound raw shrimp - peeled, deveined and cut into small bite sized pieces

BTW - if they are frozen, put them in a large bowl, put the bowl in the sink and fill with cold water. Keep the water running gently until the shrimp are defrosted - about 10 minutes

  • 1 - 1 1/2 teaspoons Old Bay
  • 1/2 teaspoon kosher salt & 1/4 teaspoon coarse ground black pepper
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • Juice of 1/2 lemon
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely chopped dill
  • 2 tablespoons finely chopped parsley
  • 1 jalapeno, seeded and finely diced
  • 8 Hawaiian rolls

Directions

  1. Put a skillet over medium high heat, put in 1 tablespoon of the butter and the oil and when start to sizzle, add the shrimp
  2. Stir well to coat shrimp in the butter, then add the salt, pepper and 1 teaspoon of the Old Bay and cook until just done, about a minute - remove to a bowl and set aside
  3. When cooled, add the mayo, mustard, paprika, lemon juice, celery, dill, parsley & jalapeno - mix well and taste for salt & Old Bay, adding more if desired
  4. Heat remaining butter in a non-stick pan, and brown edges of rolls
  5. Remove from pan, cut a slice into the top middle of each roll, and fill with shrimp mixture

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