Whitney Miller’s Petite Shrimp Rolls
Summertime for me means a time to spend with family and friends — whether at the beach, a park, on the boat or at the ballpark. My petite shrimp rolls are perfect for any summertime outing because of their easy preparation. The lemon zest and lemon juice adds a bright and refreshing flavor that is perfect on a hot day.
Simply prepare the shrimp salad, store in an airtight container and keep chilled in a cooler. Assemble the rolls wherever your summertime fun takes you; no fork and knife needed!
- 1 pound medium shrimp, peeled and de-veined
- 2 Tablespoons mayonnaise
- 2 Tablespoons chopped scallions
- 1 teaspoon grated lemon zest
- 1 teaspoon thinly sliced fresh chives
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Pinch of ground black pepper
- 1 cup mixed salad greens (spinach, arugula, etc.)
- 8 petite rolls, split lengthwise
Coat a medium skillet with cooking spray and place over medium-high heat. Add the shrimp and cook until opaque throughout (about 5 minutes). Transfer the shrimp to a plate to cool for 5 minutes. When cool enough to handle, chop the shrimp into small pieces. Transfer to a medium bowl and stir in the mayonnaise, scallions, lemon zest, chives, lemon juice, salt and black pepper.
To assemble, place some greens on the bottom of each roll. Top with ¼ cup of shrimp mixture and the top of the other half of the roll.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.