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.
| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 10 min |
| Inactive: | 2 hr 30 min |
| Cook: | 10 min |
| Yield: | 8 to 10 servings (3 to 4 pieces per person) |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 213 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 81 mg |
| Sodium | 654 mg |