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.]

Total Time:
2 hr 50 min
10 min
2 hr 30 min
10 min

8 to 10 servings (3 to 4 pieces per person)

  • 1 red bell pepper, stemmed, seeded and very thinly sliced
  • 2 celery stalks, peeled and cut into very thin matchsticks
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup loosely packed parsley leaves, chopped
  • Juice of 1 large lemon (about 3 tablespoons)
  • Kosher salt
  • 1/4 cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons mayonnaise
  • 8 slices potato bread
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

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