Mini Chili Shrimp Rolls

Ingredients

• 1 tablespoon canola oil
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons shallots, minced
• 2 tablespoons Mirin (a rice wine found in the Oriental section of grocery store)
• 1 1/2 pounds fresh shrimp boiled, drained and coarsely chopped
• 1/2 cup mayonnaise
• 1-2 tablespoons Sriracha chili sauce (depending on your preference for heat)
• 2 tablespoons lime juice
• 1/2 teaspoon kosher salt
• ground fresh black pepper
• 1 cup celery, finely chopped
• 2 scallions, green and white parts separated, each thinly sliced
• 2 tablespoons fresh mint, sliced
• 16 mini potato rolls, (Martin’s Potato Rolls 24 Party size)

Instructions

1. Bring water to boil, add shrimp and bring just back to a boil…Do not overcook shrimp.
2. Drain and coarsely chop shrimp. Set aside.
3. Saute ginger and shallots in hot oil over medium-high heat until beginning to brown about 3 minutes.
4. Add Mirin and stir to loosen browned bits from pan.
5. Remove from heat, add shrimp and stir to coat.
6. In a medium bowl combine mayonnaise, Sriracha chili sauce, lime juice, salt and pepper.
7. Add shrimp mixture, celery, white scallion slices and fresh mint. Stir.
8. Cover and chill for at least 2 hours, or overnight.
9. When ready to serve, slice each party roll from the top 3/4 way through bun.
10. Fill the rolls with shrimp, garnish with green scallion slices and serve.

Notes

For a tailgate keep in cooler until ready to serve.

By KathyMillerTime
Adapted from Marc Forgione, Lobster Press in the Pennsy via InStyle Magazine