MINI SHRIMP ROLLS

MINI SHRIMP ROLLS image

Yield 24

Number Of Ingredients 12

Kosher Salt
1 lb. med shrimp, shelled, deveined
1/4 c plus 1 T mayo
1 sm celery stalk, finely chopped
1 T finely chopped fresh chives
1 T grapeseed oil
2 t. fresh lemon juice
2 t. prepared horseradish
Fresh ground Pepper
24 mini soft dinner rolls (ea. 1 1/2 x 1 1/2) such as Martin's potato rolls or King's Hawaiian)
1/4 c unsalted butter, melted
1/2 c celery leaves or crushed potato chips

Steps:

Boil water in large saucepan. Reduce heat to ML; season w/ salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 min. Drain; transf shrimp to a m bowl of ice water to cool. Drain; wipe out bowl. Whisk mayo, celery, chives., oil, lemon juice, and horseradish in a M bowl to blend; season to taste w S&P. Chop shrimp into small pieces (about 1/3"); add to bowl w/ mayo mix. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day in advance. Cover & chill. Preheat oven to 375. Using a sm serrated knife, make a 1/2:-deep cut across the top of ea dinner roll and gently pry open roll w your fingers to create a mini New Eng. style hot dog bun. Lightly brush inside of rolls w butter; place on a rimmed baking sheet. Toast until light golden, about 8 min. Cool slightly. Divide shrimp min. among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.