Shrimp Salad Sliders

Clover Club, Brooklyn, New York

The Clover Club menu describes these mini sandwiches as "lobster rolls during a recession." At Clover Club, the sliders come two to an order, and are made with freshly baked, scooped-out Parker House rolls.

 

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  • Servings: 10

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Ingredients

  • 1 pound cooked large shrimp, coarsely chopped
  • 1 celery rib, finely chopped
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons snipped chives
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon chopped basil
  • Kosher salt and freshly ground pepper
  • Ten 3-inch round white dinner rolls or sourdough rolls
  • 4 tablespoons unsalted butter, softened

How to make this recipe

  1. Preheat the oven to 325°. In a medium bowl, mix the shrimp with the celery, mayonnaise, lemon juice, chives, parsley and basil; season the shrimp salad with salt and pepper.
  2. Using a paring knife, cut a 2-inch round from the top of each roll. Discard the filling from the rolls, set the rolls on a baking sheet and warm in the oven, about 5 minutes. Butter the inside of the rolls and fill with the shrimp salad. Top with the lids and serve.
Contributed By Photo © Wendell T. Webber Published May 2009

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