Mini Shrimp Rolls - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Bon Appétit Test Kitchen
A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.
Ingredients
- Kosher salt
- 1 pound medium shrimp, shelled, deveined
- 1/4 cup plus 1 tablespoons mayonnaise
- 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon grapeseed oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons prepared horseradish
- Freshly ground black pepper
- 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup celery leaves or crushed potato chips
Instructions
- Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
- Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
- Preheat oven to 375 °F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
- Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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