Shrimp Rolls

Today's recipe from our files -- dishes to take to Carnival parties -- came to me in 2006. I'm not sure where it came from. It's basically seasoned shrimp salad spread on rolled up bread.

The recipe says you can use other types of bread, but I think only white bread is going to be spongy enough to roll. You might want to experiment with a small amount of shrimp and a couple of slices of bread before you do a full three pounds.

Shrimp Rolls

Makes approximately 90 bite-sized pieces.

3 pounds shrimp


Several dashes Tabasco sauce

Lemon juice (optional)

1 loaf sliced white bread (can substitute other types if you prefer)


Boil the shrimp as you usually do with seasoning, such as Zatarain's crab and shrimp boil. Peel the shrimp and chop in a blender by pulsing until the shrimp is very fine. Add enough mayonnaise to make a paste. Then add the Tabasco sauce to taste. (Or, add a few drops of lemon juice if you don't want too much Tabasco in your recipe.) The mixture should be of a spreadable consistency at this point.

Cut the ends off the bread and roll the bread slices flat. Spread the shrimp paste on the bread and roll the bread into logs. Cut the logs into four pieces each. Place a small piece of pimento on top of the pieces.