baby shrimp rolls with dill

Name: Baby Shrimp Rolls with Dill
Prep time: 5 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 pound(s) shrimp, defrosted, peeled and deveined; 1 cup(s) white wine; 2 - lemons; 1/4 cup(s) light mayonnaise; 1 tablespoon(s) dill, chopped; 1/4 cup(s) celery, finely dices; 1 teaspoon(s) white vinegar; 1/4 teaspoon(s) salt; - pepper to taste; 2 tablespoon(s) butter, melted; 12 - mini challah or brioche tolls

18 Pinches 1 Photo

Julie Prior

Mesquite, NV

Updated on Feb 11, 2015

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

Rate

prep time 5 Min

cook time 20 Min

method Stove Top

yield 12 serving(s)

Ingredients

1 1/2 pounds shrimp, defrosted, peeled and deveined
1 cup white wine
2 - lemons
1/4 cup light mayonnaise
1 tablespoon dill, chopped
1/4 cup celery, finely dices
1 teaspoon white vinegar
1/4 teaspoon salt
- pepper to taste
2 tablespoons butter, melted
12 - mini challah or brioche tolls

How To Make baby shrimp rolls with dill

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.

Step 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.
Step 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.
Step 4

Nestle into challah crevices
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