MINI SHRIMP ROLLS
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 sliders
Number Of Ingredients 13
Steps:
- Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp.
- Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp.
- Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes.
- Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately.
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
MINI SHRIMP ROLLS
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Thanksgiving High Fiber New Year's Eve Mayonnaise Shrimp Shower Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
- Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
- Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
MINI FRIED SHRIMP SPRING ROLLS
Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
- Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
- Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g
MINI SHRIMP ROLLS
Dive into these Mini Shrimp Rolls tonight! Cook these shrimp rolls up for a party for a tasty shrimp appetizer.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 Tbsp. onions. Combine remaining onions with shrimp, celery, mayo and chili sauce. Use serrated knife to make vertical cut in top of each roll, being careful to not cut all the way through to bottom of roll.
- Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 min. on each side or until rolls are lightly toasted on all sides.
- Fill rolls with shrimp mixture; sprinkle with remaining onions.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
MINI SHRIMP ROLLS
Make and share this Mini Shrimp Rolls recipe from Food.com.
Provided by Scarlett516
Categories Spreads
Time 45m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Chop shrimp, set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese, mix well. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp.
- For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of a wonton wrapper to within 1/4 inch of bottom and side edges. Combine flour and water until smooth; brush a 1/4 inch-wide strip on side edges and fold side edges over 1/4 inch.
- Brush the side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely.
- Lightly spray rolls with nonstick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400°F for 15-18 minutes or until golden brown, turning once. Serve warm.
Nutrition Facts : Calories 675.9, Fat 20.1, SaturatedFat 11.1, Cholesterol 241.6, Sodium 1360.8, Carbohydrate 68.5, Fiber 3.2, Sugar 2.6, Protein 52.2
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