MINI CHILI SHRIMP ROLLS-PERFECT FALL FOOTBALL TAILGATES


Football time has arrived and even though the weather is hot and humid, many fans are gearing up for fall tailgates.

Fresh off our trip to Maine has me thinking about all the lobster rolls we consumed!

After seeing a recipe for mini lobster rolls in a magazine while traveling in Maine, I adapted the recipe, using our fresh Florida shrimp.

  These are served on mini party potato rolls and are perfect for your football tailgate!  Not to mention they taste delicious.

Mini shrimp rolls with a kick photo by Kathy Miller

The Sriracha chili sauce provides just the perfect kick!

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

KathyMillerTime

Recipe Printed from www.kathymillertime.com

 And there is nothing wrong with serving as a simple shrimp salad!  Oh the spice!

Shrimp Salad with a Sriracha Sauce photo by Kathy Miller

A little orange for my Tennessee Vols!

A little Blue for my kids’ Florida Gators!

Shrimp Salad with Sriracha Sauce and a little blue and orange for tailgating photo by Kathy Miller

Speaking of Football, here are a few early matchups that should be exciting.

On Labor Day…in Orlando…the Florida State Seminoles take on the Ole Miss Rebels.  Should be a fun game.

The Battle of Bristol…Saturday, September 10, at 8 pm pitting The Tennessee Volunteers against The Virginia Tech Hokies…at the Bristol Speedway

More that 150,000 fans expected to attend, making it One if not The largest crowd to watch a football game in a stadium.

Trivia Question:  Is that Bristol, Tennessee or Bristol, Virginia?

Saturday, September 17, Alabama travels to The Grove in Oxford, Mississippi  to try to rectify back to back losses to Ole Miss.  Whether Ole Miss can pull off another victory is up for debate, but I guarantee they will win the tailgate…in The Famous Grove!

Houndstooth is so 2009 Hotty Toddy Ole Miss photo by Kathy Miller

 Saturday, September 24, The Florida Gators travel to Good Ole Rocky Top to take on the Tennessee Volunteers!

Tailgating on a boat on the Tennessee River with The Vol Navy should be on everyone’s bucket list.

Tailgating With The Vol Navy photo by Kathy Miller

Also on Saturday, September 24…Georgia fans…It’s your turn to travel to Ole Miss for The Grove experience!

Ole Miss Tailgate photo by Kathy Miller

It’s gonna be a good September!

Come celebrate with me.  I’ll save you a seat at the table.

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