Sriracha Shrimp Rolls

Name: Sriracha Shrimp Rolls
Ingredients: 4 cups water; 1 pound peeled and deveined medium shrimp; 1/4 cup canola mayonnaise (such as Hellmann's); 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong); 1/4 cup finely chopped celery; 1/4 cup finely chopped English cucumber; 4 teaspoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 2 green onions, chopped; 4 New England-style top-split hot dog rolls; 5 teaspoons butter, melted

11 ingredients

5 steps

Ingredients

4 cups water
1 pound peeled and deveined medium shrimp
1/4 cup canola mayonnaise (such as Hellmann's)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 cup finely chopped celery
1/4 cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 green onions, chopped
4 New England-style top-split hot dog rolls
5 teaspoons butter, melted

Directions

1

Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
2

Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
3

Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about 3/4 cup shrimp mixture.
4

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