Mini Shrimp Rolls

Name: Mini Shrimp Rolls
Ingredients: 1 cup mayonnaise; 1/2 cup finely chopped celery; 1 tablespoon fresh lemon juice; 1 teaspoon hot sauce; 1 teaspoon Old Bay seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 pound large raw shrimp, steamed, peeled, and roughly chopped; 6 top-split hot dog buns; 2 tablespoons unsalted butter, melted; Celery leaves, chopped

11 ingredients

3 steps

Ingredients

1 cup mayonnaise
1/2 cup finely chopped celery
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound large raw shrimp, steamed, peeled, and roughly chopped
6 top-split hot dog buns
2 tablespoons unsalted butter, melted
Celery leaves, chopped

Directions

1

Whisk together mayonnaise, celery, lemon juice, hot sauce, Old Bay, salt, and pepper in a medium bowl. Stir together shrimp and half of mayonnaise mixture. (Reserve remaining mayonnaise mixture for another use, such as a dipping sauce or sandwich spread. Mixture will keep in an airtight container in refrigerator up to 1 week.) Cover shrimp mixture, and chill until ready to serve, up to 2 hours.
2

Trim just enough of the long sides of each bun to form two straight edges. Brush melted butter on the trimmed edges of each bun. Heat a large skillet over medium, and cook each buttered side until golden, about 30 seconds per side.
3

Divide shrimp mixture among buns, and slice each in half crosswise. Top with chopped celery leaves.