BABY SHRIMP ROLLS WITH DILL

Baby Shrimp Rolls with Dill image

Provided by Julie Prior @dominicksnana

Number Of Ingredients 11

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1 1/2 pound(s) shrimp, defrosted, peeled and deveined
1 cup(s) white wine
2 - lemons
1/4 cup(s) light mayonnaise
1 tablespoon(s) dill, chopped
1/4 cup(s) celery, finely dices
1 teaspoon(s) white vinegar
1/4 teaspoon(s) salt
- pepper to taste
2 tablespoon(s) butter, melted
12 - mini challah or brioche tolls

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