Baby Shrimp Rolls with Dill

Julie Prior

By
@dominicksnana

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat 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.
2In 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.
3In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
4Nestle into challah crevices

About this Recipe

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