Chesapeake Bay Mini Shrimp + Corn Rolls Appetizer

Miniature shrimp rolls arranged on red and white plaid paper on a white wood table.

Chesapeake Bay Mini Shrimp + Corn Rolls Appetizer

Chesapeake Bay Mini Shrimp + Corn Rolls are inspired by the iconic flavors of the region with sweet shrimp, corn, creamy dressing and a medley of aromatic spices + fresh ingredients!

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Appetizer, Sandwich

American

mini rolls

185 kcal

Ingredients

¾ pound wild caught shrimp, peeled + deveined
1 tablespoon olive oil, divided
½ teaspoon Old Bay seasoning blend
¾ cup corn kernels, if frozen, thaw first (one ear, if using fresh)
¼ cup light mayonnaise
1 teaspoon Dijon mustard
2 tablespoon lemon juice
fresh cracked black pepper
1 rib celery, diced
3 tablespoon green onions, thinly sliced
1 jalapeno, seeded, minced
12 potato dinner rolls, like Martin's or Schmidt
2 tablespoon unsalted butter, melted
1 tablespoon flat leaf parsley or chives, minced

Instructions

Toss the shrimp with 2 tsp olive oil + Old Bay. Heat a skillet or grill pan over medium heat. Cook the shrimp for 2 to 3 minutes on each side until just cooked. Remove to a plate to cool. Add the remaining teaspoon of oil to the skillet, then cook the corn until some of the edges are slightly golden. Remove corn to the plate and cool. (See notes for grilling instructions.)
In a mixing bowl, whisk together mayo, Dijon, lemon juice and a few grinds of black pepper. Stir in the celery, scallions, and jalapeno.
Rough chop the cooled shrimp, then add that to the bowl along with the corn. Fold everything together.
Split the top of each dinner roll to resemble small hot dog buns. Brush the tops with melted butter. Wipe out the skillet then return it to medium heat. Toast the rolls, buttered side down, until golden brown.
Divide the shrimp salad evenly between the toasted rolls + garnish with fresh herbs.

Video

Notes

To grill: thread the shrimp on skewers for ease. Grill the corn directly on the grates. Once the corn is cool, simple slice the kernels off the cob.
Make ahead: make the shrimp salad and store in an airtight container in the refrigerator. Toast the rolls, cover and set aside on the counter. Assemble just before serving.

Nutrition

grill, stove top

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