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Mini Shrimp Rolls

Name: Mini Shrimp Rolls
Cuisine: american
Ingredients: Kosher salt; 1 pound medium shrimp, shelled, deveined; 1/4 cup plus 1 tablespoons mayonnaise; 1 small celery stalk, peeled, finely chopped (about 3 tablespoons); 1 tablespoon finely chopped fresh chives; 1 tablespoon grapeseed oil; 2 teaspoons fresh lemon juice; 2 teaspoons prepared horseradish; Freshly ground black pepper; 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian); 1/4 cup (1/2 stick) unsalted butter, melted; 1/2 cup celery leaves or crushed potato chips

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.
4.
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

Recipes sourced from Epicurious.com.

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