mini shrimp rolls
(1 rating)
Found this recipe in a Kraft Food and Family Summer 16 magazine. Easy and delicious! As I wanted to serve a lot of smaller sandwiches, I bought the Hawaiian Hot Dog rolls that are already split on the tops. I would fill one (after toasting) and then cut it into three pieces. Perfect size for sampling this delicious sandwich!
(1 rating)
yield
serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For mini shrimp rolls
-
2green onions, sliced, divided
-
12 ozcooked, cleaned, medium shrimp, coarsley chopped
-
2 stalkcelery, chopped
-
1/4 ckraft real mayo mayonnaise
-
2 Tbspheinz chili sauce
-
1 pkghawaiian dinner rolls
How To Make mini shrimp rolls
-
1Reserve 2 Tbsp onions. Combine remaining onions with shrimp, celery, mayo and chili sauce. -
2Use serrated knife to make vertical cut in top of each roll, being careful not to cut all the way through to the bottom of roll.
-
3Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 minute on each side or until rolls are lightly toasted on all sides.
-
4Fill rolls with shrimp mixture; sprinkle with remaining onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT