In the Kitchen

Shrimp Salad Rolls

Level of Difficulty

easy

Yield

serves 8

Mini Shrimp Salad Rolls served on grilled New England-style hot dog buns dusted with fresh chopped parsley make perfect beach-inspired cocktail bites at the beach or at home!

Ingredients

• 1 lb. large boiled shrimp
• 6 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh tarragon, or to taste
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cups finely chopped celery
• 2 tablespoons (1/4 stick) butter, room temperature
• 4 top-split hot dog rolls (cut in half w/ ends trimmed)

Directions

• Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.

• Peel and de-vein shrimp and cut into 1/4-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine.

• Lightly butter the inside of the hot dog buns. Warm a large skillet over medium heat for 1 minute. Place buns, buttered side down, in preheated skillet and grill until golden, about 5 minutes.

• Divide salad among rolls garnished with chopped parsley.

This recipe was featured on the Today Show.  Watch the video here –>

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