Best Zesty Shrimp Salad Rolls Rsc Recipes

Shrimp Roll by Ina Garten image

Provided by ChefRed

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lemon, cut into quarters
2 tablespoons salt
1/2 teaspoon salt
2 lbs large shrimp, shell on
1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon white wine or 1 tablespoon white wine vinegar
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion
1 1/2 cups minced celery (8 stalks)
8 hot dog buns, preferably split on top, grilled, toasted

Steps:

In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.

Thai Salad Rolls image

Provided by LucyNLecter

Categories Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (16 ounce) package rice paper sheets
4 green onions, julienned about 3 inches long
1 English cucumber, julienned
2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours)
1 (16 ounce) package rice noodles, cooked and drained
1/2 lb bean sprouts
1/4 cup chopped peanuts
1 tablespoon lime juice
3 minced garlic cloves
1/2 teaspoon hot pepper flakes
1 teaspoon sesame oil
3 tablespoons chunky peanut butter
1 tablespoon hoisin sauce
1 teaspoon brown sugar or 1 teaspoon white sugar
1/3 cup water
1 tablespoon soy sauce

Steps:

Combine all ingredients for the peanut sauce ahead of time, and set aside.
In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).

Zesty Shrimp Salad Rolls #RSC image

Provided by pamelavachon

Time 12m

Yield 4 Shrimp Rolls, 4 serving(s)

Number Of Ingredients 13

1 lb frozen shrimp, smallest size, thawed, rinsed, and dried
2 stalks celery, minced
1 small shallot, minced
3/4 cup low-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon fresh lemon zest
2 dashes hot pepper sauce (or more)
1/2 ounce Hidden Valley Original Ranch Dips Mix (1/2 package)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 hot dog buns or 4 sandwich buns
2 tablespoons butter
1 head bibb lettuce, washed, dried, and leaves separated

Steps:

In a small bowl combine shrimp, celery, and shallots. Set aside.
In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
Toss sauce mixture with shrimp mixture until thoroughly coated.
Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.