Sometimes when I make food for football weekends, it's about this time of year that the food selection become monotonous. Chili, wings, repeat. So this weekend I decided that mix it up. No chili, I say! Nay! We shall have something different!
However, I was also in a lazy mood. Heavy cooking all day long for a noon Michigan game? Uh no. So I poked through my freezer and fridge and thought about what I could make with the ingredients that I have already.
And then I came across the shrimp. I had bought frozen pre-cooked shrimp a while ago and hadn't used them yet. Then it came to me. Why not make shrimp rolls, like lobster rolls? I've made lobster rolls plenty of times, and have always seen shrimp rolls on menus, but hadn't eaten them that much. But I figured hey, how different from lobster rolls can they be?
Well the adventure in shrimp rolls was a success. Brett declared that he liked these better than any of the lobster rolls I've made. It's a simple mix of mayo, greek yogurt, chives, celery, shrimp and some spices. And made into little mini rolls but cutting the hot dog buns in half, it's a perfect grab and go dish to serve to the masses.
1 lb pre-cooked frozen shrimp with tails removed (or just cook regular shrimp and devein and unshell the shrimp)
2 stalks celery
2 T chopped chives
4 garlic cloves
Juice of 2 lemons
1/2 C 0% greek yogurt
3 T canola based mayo (or whatever mayo you have, this is just healthier)
salt and pepper to taste (much more pepper than salt!)
1 dozen wheat hot dog buns
Mince the celery, chives, garlic and lemons.
Chop the shrimp. Make sure if you are using frozen shrimp that it's dethawed.
Combine with the chopped veggies.
Combine the mayo, yogurt, salt, pepper and tabasco.
Combine well and put in the fridge for at least 15 minutes to let the flavors marry. Toast the buns on a stovetop grill pan. This is optional but provides a nice crunch.