Mini Chili Shrimp Rolls
- 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)
- Bring water to boil, add shrimp and bring just back to a boil…Do not overcook shrimp.
- Drain and coarsely chop shrimp. Set aside.
- Saute ginger and shallots in hot oil over medium-high heat until beginning to brown about 3 minutes.
- Add Mirin and stir to loosen browned bits from pan.
- Remove from heat, add shrimp and stir to coat.
- In a medium bowl combine mayonnaise, Sriracha chili sauce, lime juice, salt and pepper.
- Add shrimp mixture, celery, white scallion slices and fresh mint. Stir.
- Cover and chill for at least 2 hours, or overnight.
- When ready to serve, slice each party roll from the top 3/4 way through bun.
- Fill the rolls with shrimp, garnish with green scallion slices and serve.
For a tailgate keep in cooler until ready to serve.
Adapted from Marc Forgione, Lobster Press in the Pennsy via InStyle Magazine