SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
BBQ SHRIMP ROLL-UPS
These Cajun-inspired roll-ups are perfect for a game-day crowd. Try the same rolling-in-bread trick with a chicken or tuna salad filling for a fun lunchtime sandwich.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 to 10 servings (3 to 4 pieces per person)
Number Of Ingredients 18
Steps:
- Combine the peppers, celery, onion, parsley, 1 tablespoon lemon juice and 1/2 teaspoon salt in a medium bowl. Let sit for 30 minutes to marinate and soften.
- Whisk together the chili sauce, Worcestershire, the remaining lemon juice, hot sauce, oregano, paprika, onion powder and garlic powder in a small bowl; set aside.
- Pat the shrimp dry on a plate, and season with 1/2 teaspoon salt and a few grinds of black pepper. Melt the butter in a large skillet over medium heat, then add the shrimp. Cook until they turn pink on the bottom, about 2 minutes, then flip and cook until they are totally pink and start to curl, about 2 minutes more; transfer the shrimp to a clean plate. Add the chili-sauce mixture to the skillet, and simmer until it is reduced and thickened, 2 to 3 minutes. Remove the pan from the heat to cool.
- Roughly chop the shrimp, add to the cooled sauce and stir to combine. Cover and refrigerate until ready to use.
- Put a slice of bread between 2 pieces of plastic wrap, and roll with a rolling pin to flatten. Spread a heaping teaspoon of mayonnaise over the bread. Arrange 2 tablespoons of the BBQ shrimp in a neat row along the bottom edge of the bread. Top with some of the vegetable mixture. Use the plastic wrap to help roll the bread up into a tight cylinder. Wrap it tightly in a fresh piece of plastic wrap, and refrigerate for at least 2 hours and up to overnight. Repeat with the remaining ingredients to make 8 roll-ups total.
- When you're ready to serve, unwrap the roll-ups, cut each into 4 pieces.
GARLIC SHRIMP ROLL
Steps:
- For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter.
- For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use).
- Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll.
SHRIMP ROLL-UPS FOR TWO
Treat yourself and a friend to these spicy Shrimp Roll-Ups for Two-made with long-grain rice, avocados, cilantro and a creamy chipotle-mayo sauce.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients; spoon down centers of tortillas.
- Top with shrimp, avocados and cilantro.
- Roll up tortillas; cut into 1-inch-thick slices.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
SHRIMP ROLLS
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 2h30m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
- Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
- Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
- Divide shrimp mixture among buns. Top with celery leaves and scallion greens.
CAJUN SHRIMP LASAGNA ROLL-UPS
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
SHRIMP ROLLUPS RECIPE - (5/5)
Provided by á-138
Number Of Ingredients 6
Steps:
- .If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion. 2.Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish. Variations • Mango Curry Instead of cocktail sauce
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- Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
- Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.
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