Mini Shrimp Rolls

Name: Mini Shrimp Rolls
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 3 tbsp. mayonnaise; 1 tbsp. fresh lemon juice; Pinch cayenne pepper; Kosher salt; 1 tbsp. chopped fresh tarragon; 1 lb. cooked shrimp, roughly chopped; 24 soft mini potato rolls (party-size); 2 tbsp. unsalted butter, melted; Lettuce and crushed dill potato chips, for serving

By The Good Housekeeping Test KitchenPublished: Jun 21, 2018

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Danielle Occhiogrosso

Yields:

12 serving(s)

Total Time:

40 mins

Cal/Serv:

265

Add a salty crunch by topping these creamy shrimp rolls with crushed potato chips.

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Ingredients

3 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Pinch cayenne pepper
Kosher salt
1 Tbsp. chopped fresh tarragon
1 lb. cooked shrimp, roughly chopped
24 soft mini potato rolls (party-size)
2 Tbsp. unsalted butter, melted
Lettuce and crushed dill potato chips, for serving

Directions

1. Step 1In large bowl, whisk together mayonnaise, lemon juice, cayenne and 1/2 teaspoon salt. Stir in tarragon, then toss with shrimp.
2. Step 2Heat large nonstick skillet on medium. Separate rolls into rows (for easier handling while browning) and brush exposed sides with butter. Cook, buttered side down, until golden brown, 2 to 3 minutes per buttered side. Transfer to cutting board.
3. Step 3Cut 1/2-inch-deep slit across top of each row of rolls. Separate rolls and gently pry open with fingers. Line each roll with lettuce, then divide shrimp mixture among rolls and top with crushed potato chips if desired.

Nutritional Information (per serving): About 265 calories, 7 g fat (2 g saturated), 20 g protein, 440 mg sodium, 32 g carb, 2 g fiber

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