BBQ Shrimp Roll-ups
- Level: Easy
- Yield: 8 to 10 servings (3 to 4 pieces per person)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 81
- Sodium
- 654
- Total: 2 hr 50 min
- Prep: 10 min
- Inactive: 2 hr 30 min
- Cook: 10 min
Ingredients
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
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
Directions
- 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.