Shrimp rolls in pink sauce are an easy appetizer perfect for every occasion, even the most special ones. You can also serve these shrimp sandwiches as an accompaniment to an aperitif or at a buffet. The rolled shrimp sandwiches have a pink sauce and arugula; alternatively, you can use baby spinach or lettuce. You can prepare the shrimp sandwich rolls the day before and store them in the refrigerator until ready to slice and serve. You can also prepare a tray of sandwich rolls with various flavors. I recommend finding ideas in this collection of ROLLED SANDWICHES. Now let’s see how to make shrimp rolls, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare shrimp rolls

5 slices long sandwich bread
7 oz shrimp (weight cleaned)
to taste salt
to taste extra virgin olive oil
Half lemon
1 tsp tomato paste
1 tsp ketchup
1 tsp mustard
1 tbsp Worcestershire sauce
2 tbsps mayonnaise
to taste arugula

How to prepare shrimp rolls

Let’s start preparing the Shrimp Rolls. Clean the shrimp, remove the shell, cut down the back, and remove the black intestinal vein, and wash them well.
Pour some water into a pot. When it starts to boil, salt it and add the shrimp. Cook them for 7 minutes, then drain and let them cool in a bowl.
Then season them with some salt,
extra virgin olive oil
and lemon juice. Mix and let it marinate.
Pour the tomato paste into a bowl, also add the ketchup
the mustard,
the Worcestershire sauce
mix well so that the tomato dissolves well,
when you have a homogeneous sauce, add the mayonnaise and let it incorporate.
Roll the rolling pin over the slices of bread
and spread the pink sauce on the slice,
add some shrimp
and the arugula,
roll up
and wrap each roll with plastic wrap, store in the refrigerator for at least 30 minutes.
Slice each roll into pieces; I made 5 Shrimp Rolls from each roll and served them.