Mini Shrimp Rolls.
When I think of the holidays, it most often involves thoughts of gathering with friends and family, to mix & mingle, enjoy a drink, great conversations, a few laughs, all while nibbling on tasty treats. It’s my favourite time to prepare rich, indulgent, delicacies, to tingle the taste buds of our guests. Looks and tastes like it would have taken all day to make, but it is actually very simple!
This holiday season, step up your appetizer game with minimal effort, packed with amazing flavour: Mini Shrimp Rolls!
Now, if you have ever enjoyed a great lobster roll, you will know that the bread is as important as what goes in it. The savoury, creamy, tender filling encased by a warm, buttery bun.
This recipe was created in partnership with Furlani®. Opinions in this post are always my own.
That is why I use the Furlani® Garlic Parm Breadsticks. Super soft, these restaurant style breadsticks are full of garlicky goodness and topped with a garlic Parmesan spread. Heated in the oven for just 5 minutes, they come out with the aroma, taste, and texture of fresh baked bread. Then filled with tiny wild shrimp that have been coated in a creamy lemon-Dijon-mayo sauce, fresh dill, crunchy vegetables, and pickled jalapeños.
The best part, this recipe uses precooked shrimp, so the filling can be assembled in about 10 minutes. It can also be made up to 2 days in advance, taking away much of the stress typically associated with holiday entertaining.
Watch how these easy shrimp appetizers were make here.
Make ahead shrimp appetizers
These breadstick bites are great to take to a potluck party too. All you need is access to a conventional or toaster oven. Transport the prepared shrimp salad mixture in a well sealed container. When you are ready to serve, simply heat the Furlani® Breadsticks for 5 minutes, slice and add the filling. Now you can sit back and listen to everyone rave about your Mini Shrimp Rolls.
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Cheers! James & Elaine
Mini Shrimp Rolls
Ingredients
- 10 ounces wild tiny shrimp cooked & peeled, defrosted (150-250 size) and dried thoroughly
- 2½ tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red pepper
- 3 green onions finely chopped, white and light green parts only
- 1½ tablespoon finely chopped pickled jalapeño slices
- 1 teaspoon pickled jalapeño liquid from jar
- 1 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon black pepper
- 3 teaspoons finely chopped fresh dill plus more for serving
- 6 Furlani® Garlic Parm Breadsticks
Instructions
- Stir together all the ingredients (except for the breadsticks) into a large bowl.
- Cover and refrigerate up to 2 days.
- Preheat oven to 425°F, with a rack in the middle position.
- Remove breadsticks from bag and place on baking sheet or foil.
- Bake for 5 minutes or until heated through.
- When cool enough to handle, use a serrated knife to make a ½″-¾” deep cut across the top of each breadstick. Then gently pry open with your fingers, being sure not to rip the breadstick
- Divide the shrimp mixture evenly among the breadsticks, lightly pressing into cut across top. (Approximately 3 tablespoons of shrimp mixture per breadstick.)
- Cut the breadsticks in half.
- Garnish with dill leaves. Serve with lemon wedges and picked jalapeño slices. Enjoy!
Video
Notes
These breadstick bites are great to take to a potluck party too. All you need is access to a conventional or toaster oven. Transport the prepared shrimp salad mixture in a well sealed container. When you are ready to serve, simply heat the Furlani® Breadsticks for 5 minutes, slice and add the filling. Now you can sit back and listen to everyone rave about your Mini Shrimp Rolls.
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