Sriracha Shrimp Rolls
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Ingredients
4 cups water
1 pound medium-sized shrimps, peeled and pitted
¼ cup canola mayonnaise (like Hellmann's)
1 tablespoon srirachi (hot chili sauce, such as Hai Fong)
¼ cup celery, finely chopped
¼ cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 chopped green onions
4 New England style hot dog rolls with cut top
5 teaspoons melted butter
To make
Oiling and toasting add a rich flavor to the rolls; resist the temptation to skip this step.
In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the shrimp; cook for 2 minutes or until tender. Drain the water. Rinse under cold water; drain well. Peel off the shells; coarsely chop the shrimp.Combine the mayonnaise and the following 6 ingredients (via green onions) in a large bowl. Add the shrimp; mix well to coat.Preheat a large skillet over medium-high heat. Spread the butter evenly over the cut sides of each hot dog roll. Place the rolls in the pan; cook for 1 minute on each side or until lightly browned and golden. Fill each toasted roll with about 3/4 cup of the shrimp mixture.
In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the shrimp; cook for 2 minutes or until tender. Drain the water. Rinse under cold water; drain well. Peel off the shells; coarsely chop the shrimp.Combine the mayonnaise and the following 6 ingredients (via green onions) in a large bowl. Add the shrimp; mix well to coat.Preheat a large skillet over medium-high heat. Spread the butter evenly over the cut sides of each hot dog roll. Place the rolls in the pan; cook for 1 minute on each side or until lightly browned and golden. Fill each toasted roll with about 3/4 cup of the shrimp mixture.
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Author:Admin
Published: 11/20/2023 9:37 PM
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