shrimp rolls

Categories: Fish and Seafood, Posted by Sandy Bergsten


1 pound cooked large shrimp, shelled (preferably 16-20 count)

¼ cup chopped sweet onion

¼ cup chopped celery

1 teaspoon chopped fresh dill

1 tablespoon fresh lemon juice

2 tablespoons mayonnaise, more as needed

Salt and pepper

4 split-top white hot dog rolls

2 Tbsp butter melted



Cut the shrimp in half lengthwise.

Combine the shrimp, celery, onion and dill. Add lemon juice and mayo and toss. Season with salt and pepper. Cover and refrigerate, can be made several hours ahead of time.

Preheat oven to 350 degrees. Lightly brush inside of each roll with melted butter. Bake for 5 minutes or until lightly toasted. Set aside.

Generously fill each bun with the shrimp mixture. Serve immediately.

Makes 4

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