Baby Shrimp Rolls with Dill

Julie Prior

By
@dominicksnana

Easy...everyone loves them...perfect party or bbq appetizer.


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Rating:

Comments:

Serves:

12

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2 lb
shrimp, defrosted, peeled and deveined
1 c
white wine
2
lemons
1/4 c
light mayonnaise
1 Tbsp
dill, chopped
1/4 c
celery, finely dices
1 tsp
white vinegar
1/4 tsp
salt
pepper to taste
2 Tbsp
butter, melted
12
mini challah or brioche tolls

Directions Step-By-Step

1
Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
2
In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
3
In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
4
Nestle into challah crevices

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy