Dinner: Mini Shrimp Rolls

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.

This recipe includes superfoods such as:

Lemon

Health benefits of Mini Shrimp Rolls

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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.

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