✿´¯`*•.¸¸✿ SHARE to SAVE on TIMELINE to prepare LATER ✿´¯`*•.¸¸✿ Baby Shrimp Rolls with Dill Ingredients 1 1/2 pounds shrimp, defrosted, peeled and deveined 1 cup white wine 2 lemons ¼ cup light mayonnaise 1 tablespoon chopped dill ¼ cup finely diced celery 1 teaspoon white vinegar ¼ teaspoon salt Pepper to taste 2 tablespoon butter, melted 12 mini challah or brioche rolls **************************************** Dont forget to visit: cookingforkeeps/2014/06/02/mini-shrimp-rolls-dill/ **************************************** Instructions: Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool. In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces. In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper. Nestle into challah crevices. ✿Save ✿Share ✿Follow ✿Tag yourself & others to SAVE For more great recipes join our awesome FREE RECIPE GROUP click on->https://facebook/groups/RecipesAndOtherCoolThings/ Order your Skinny Fiber- JudyKey.SkinnyFiberPromo/
Posted on: Fri, 27 Jun 2014 20:11:28 +0000
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