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Season 2
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Season 1
Petite Shrimp Rolls
Living so close to the Gulf Coast has its advantages, and buying shrimp fresh off the boat is one of them. I don't like to add too much mayo to my shrimp rolls. I prefer to let the flavor of the shrimp shine through, enhanced with a little lemon juice and zest. These petite rolls are perfect for an afternoon tea or luncheon and are a lot less messy to eat than most traditional seafood rolls.
- Serves 8
- Print This Recipe
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon grated lemon zest
- 1 teaspoon thinly sliced fresh chives
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Pinch of ground black pepper
- 1 cup mixed salad greens (spinach, arugula, etc.)
- 8 petite rolls, split lengthwise
Directions
Coat a medium skillet with cooking spray and place over medium-high heat. Add the shrimp and cook until opaque throughout, about 7 minutes. Transfer the shrimp to a plate to cool for 5 minutes.
When cool enough to handle, chop the shrimp into small pieces. Transfer to a medium bowl and stir in the mayonnaise, scallions, lemon zest, chives, lemon juice, salt, and black pepper.
To assemble, place some greens on the bottom of each roll. Top with 1/4 cup shrimp mixture and the top of the other half of the roll.
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Petite Shrimp Rolls
