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Minty Shrimp Rolls

November 2005
Minty Shrimp Rolls

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No plates are necessary for these easy three-bite finger sandwiches—simply grab and enjoy.

Makes: 8 servings

Prep: 20 mins

  • 12 ounces cooked medium shrimp, tails removed (25 to 30 pieces)
  • 1/4 pound snow peas (ends removed), thinly sliced on the diagonal
  • 1 tablespoon chopped dill
  • 1 teaspoon chopped mint
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 16 small rolls (I used potato bread, and it was fantastic!)
  1. In a bowl, combine the shrimp, snow peas, dill, mint, mayonnaise and lemon juice. Mix well and season to taste with salt and pepper. Slice the center of a roll about three-quarters of the way through and fill with the shrimp mixture. Repeat with the remaining rolls.