mini shrimp rolls
Found this recipe in a Kraft Food and Family Summer 16 magazine. Easy and delicious! As I wanted to serve a lot of smaller sandwiches, I bought the Hawaiian Hot Dog rolls that are already split on the tops. I would fill one (after toasting) and then cut it into three pieces. Perfect size for sampling this delicious sandwich!
prep time
20 Min
cook time
method
No-Cook or Other
yield
Recipe states 6 servings. I made 24 small sandwiches from one pkg of Hawaiian Hot dog buns.
Ingredients
- 2 - green onions, sliced, divided
- 12 ounces cooked, cleaned, medium shrimp, coarsley chopped
- 2 stalks celery, chopped
- 1/4 cup kraft real mayo mayonnaise
- 2 tablespoons heinz chili sauce
- 1 package hawaiian dinner rolls
How To Make mini shrimp rolls
-
Step 1Reserve 2 Tbsp onions. Combine remaining onions with shrimp, celery, mayo and chili sauce. -
Step 2Use serrated knife to make vertical cut in top of each roll, being careful not to cut all the way through to the bottom of roll.
-
Step 3Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 minute on each side or until rolls are lightly toasted on all sides.
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Step 4Fill rolls with shrimp mixture; sprinkle with remaining onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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