SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
MINI SHRIMP ROLLS
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 sliders
Number Of Ingredients 13
Steps:
- Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp.
- Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp.
- Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes.
- Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately.
SHRIMP-COCKTAIL ROLL
This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Bring a small saucepan of waterto a boil; reduce to a simmerand cook shrimp untilopaque throughout. Drain andlet cool. Line a lightly toastedhotdog bun with Bibb or Bostonlettuce leaves; place shrimpon lettuce. Mix together ketchup with horseradishand chopped celery totaste; spoon cocktail sauceover shrimp.
Nutrition Facts : Calories 246 g, Fat 3 g, Fiber 1 g, Protein 24 g
SHRIMP SPRING ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h
Yield 8 spring rolls
Number Of Ingredients 21
Steps:
- Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
- In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
- Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
- Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
- Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
- Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.
Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
SHRIMP COCKTAIL ROLLS
Make and share this Shrimp Cocktail Rolls recipe from Food.com.
Provided by TARGETreg Recipes
Categories < 15 Mins
Time 15m
Yield 4 Serving, 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove and discard the shrimp tails. In a large bowl, toss the shrimp with 2 tablespoons cocktail sauce and 1 tablespoon green onions.
- Toast the 4 buns in the toaster oven or oven, then spread 1/2 teaspoon butter inside the cut sides of each. Stuff with the shrimp mixture. Zest the lemon directly on top. Cut the lemon into small wedges and serve with the shrimp rolls.
Nutrition Facts : Calories 105.5, Fat 3.2, SaturatedFat 1.4, Cholesterol 5, Sodium 172.5, Carbohydrate 16.6, Fiber 1.1, Sugar 0.9, Protein 3.1
More about "shrimp cocktail rolls recipes"
SHRIMP ROLLS RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (217)Estimated Reading Time 2 minsServings 4
- Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
- Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
- Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.
CLASSIC SHRIMP ROLLS – A COUPLE COOKS
From acouplecooks.com
5/5 (4)Total Time 30 minsCategory Main DishCalories 315 per serving
EASY SPRING ROLLS (USING COSTCO SHRIMP COCKTAIL)
From costcokitchen.com
SHRIMP COCKTAIL - ONCE UPON A CHEF
From onceuponachef.com
EASIEST SHRIMP COCKTAIL RECIPE - AVERIE COOKS
From averiecooks.com
BA’S BEST SHRIMP COCKTAIL RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP COCKTAIL SALAD ROLLS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SHRIMP COCKTAIL ROLL RECIPE - TABLESPOON.COM
From tablespoon.com
CLASSIC SHRIMP ROLLS RECIPE - DELISH.COM
From delish.com
SHRIMP COCKTAIL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SHRIMP COCKTAIL | RECIPECRITIC
From recipecritic.pages.dev
BEST SHRIMP COCKTAIL RECIPE RECIPE - HOW TO MAKE …
From delish.com
8 SHRIMP COCKTAIL RECIPES
From allrecipes.com
7 SUSHI ROLL RECIPES WITH SHRIMP - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
SHRIMP APPETIZER RECIPES
From allrecipes.com
You'll also love