Shrimp Rolls on Ciabatta Piccolo.
Prep time.
15.
Cook time.
5.
Total time.
20.
Serves.
4.
These Shrimp Rolls on ACE® Bakery Ciabatta Piccolo turn a classic seafood favourite into something irresistibly fresh. Tender sautéed shrimp are folded into a creamy herb‑lemon dressing, then tucked into golden, garlic‑buttered ciabatta rolls toasted to perfection. Finished with crisp lettuce, extra chives, and a squeeze of lemon, they’re a vibrant, satisfying way to elevate lunch, dinner, or any laid‑back gathering.
Ingredients for the shrimp:1 lb shrimp, peeled, deveined, chopped into bite-sized pieces2 tbsp unsalted butter2 cloves garlic, grated or mincedSalt and pepper, to tasteGarlic Butter:3 tbsp unsalted butter1 clove garlic, gratedDressing:⅓ cup mayo1 small celery stalk, finely diced1 tbsp red wine vinegar1 tbsp lemon juice1 tbsp fresh chives, chopped1 tbsp fresh dill, chopped¼ tsp paprika½ tsp Old Bay¼ tsp onion powder¼ tsp garlic powderTo Assemble:4 ACE Bakery® Ciabatta Piccolo RollsButter lettuce leavesExtra chives and lemon wedges, for garnish.
InstructionsCook the shrimp: Heat butter in a skillet over medium heat. Add garlic and cook 30 seconds, then add shrimp. Season with salt and pepper. Sauté until just pink and cooked through, 3–4 minutes. Set aside to cool slightly.Make garlic butter: Melt butter and stir in grated garlic. Set aside.Toast the rolls: Slice the Ciabatta Piccolo rolls down the center (don’t cut all the way through). Brush insides generously with garlic butter. Pan-fry cut side down in a skillet over medium heat until golden and crisp.Make the dressing: In a bowl, combine mayo, celery, red wine vinegar, lemon juice, chives, dill, paprika, Old Bay, onion powder, garlic powder, salt and pepper. Stir in chopped, cooled shrimp until coated.Assemble the rolls: Line each toasted roll with a lettuce leaf. Pile in the shrimp mixture. Top with extra chives and a squeeze of lemon. .
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