Baby Shrimp Rolls With Dill Food
BABY SHRIMP ROLLS WITH DILL
Easy...everyone loves them...perfect party or bbq appetizer.
Provided by Julie Prior @dominicksnana
Categories Seafood Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
- In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
- In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
- Nestle into challah crevices
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- Thaw frozen shrimp by running under cold water and remove tails. Then steam or saute the shrimp with a little olive oil; just until the tails curl in and they are heated through.
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- Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
- In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
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