Creamy Shrimp Rolls

Name: Creamy Shrimp Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: International
Ingredients: 6 small brioche buns; 200 g of peeled shrimp (and cooked); 100 g of cheeses (fresh (Philadelphia or ricotta)); 1 tbsp of mayonnaise; 1 tsp of mustard (mild); 1 tbsp of chives (fresh, chopped); 1 tbsp of sesame seeds; pepper; a few leaves of arugula

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These small rolls are filled with a shrimp mousse. 🍤 It is a cold appetizer. Fill at the last minute so the bread does not get soggy.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Ingredients 9

rolls

Estimated cost €9.00

Equipment

Bowl
Oven(if you want to warm the rolls)
Spoon
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Slice the brioche rolls in half without separating them completely. If you like, you can lightly toast them in the oven (for at 350 °F) to make them even tastier.

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Goes well with

🎅 Christmas: all recipes

As a main

Salmon en Croûte

50 minMedium

For dessert

Black Forest Verrine

20 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein16 g24%
Carbs18 g27%
Fat14 g48%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

If you want an even more indulgent touch, you can add a little lemon zest to the filling for freshness and tang! 🍋

Freezing : Can you freeze this recipe?

Not recommended

The mayonnaise and cheese separate when thawed. The bread texture softens. Not recommended.

Storage : How long does it keep?

The rolls soften quickly. The freshness of the shrimp and mayonnaise is limited. Eat quickly.

Making ahead : Can you make it the day before?

Yes

The shrimp-mayonnaise filling can be prepared ahead. Keep 24h max in the fridge in an airtight container.

Reheating : How do you reheat it?

Not applicable, dish served cold. Reheating is not recommended (alters texture and taste).

Variations

Lightly toast the rolls for 5 to 10 minutes at 180 °C.
Add dill to the filling.
Replace the cream cheese with ricotta.

Mistakes to avoid

Filling too early: fill the rolls just before serving so they do not get soggy.
Cutting the two halves completely apart: slice them without separating.
Forgetting the pepper: pepper to your taste.

Frequently asked questions

Comment faire des petits pains aux crevettes ?

Slice the brioche rolls in half without separating them, mix cooked shrimp, cream cheese, mayonnaise, and mustard, add pepper, fill the rolls, sprinkle with sesame seeds and chives, and add arugula.

Peut-on dorer les pains avant de les garnir ?

Yes, you can lightly toast them for 5 to 10 minutes at 180 °C to make them crispier before filling them with the creamy shrimp mixture.

Quel fromage frais utiliser pour la garniture ?

Use 100 g of cream cheese, such as Philadelphia or ricotta, mixed with 200 g of cooked shrimp, mayonnaise, and a mild mustard, for a nicely creamy filling.

Quand garnir les petits pains ?

Fill them at the last minute so the bread does not get soggy, then arrange them on a platter and serve immediately, with the arugula and sesame seeds.