I’ve told you this about a dozen times: I’m an Italian grandma at heart. And on my Italian Grandma Bucket List is to prepare or take part in a Feast of the Seven Fishes – a Christmas Eve celebration with seven courses of fish and seafood. I love seafood of all kinds, and a meal with seven courses? So luxurious!
However, if you’re serving seven courses, I think that 1.) The courses need to be pretty small, and 2.) At least a few of them have to be very expedient to prepare. These tiny shrimp sandwiches are based on amazing lobster rolls I’ve had in Maine, and I think they’d be a fun little bite for any holiday celebration. You could serve them at a feast, or as part of a holiday brunch or light lunch. Because they’re so small, they even work as an appetizer (for New Year’s Eve, perhaps?).
These shrimp scampi rolls couldn’t be any simpler to prepare. Grab some small dinner rolls from your grocery store. Hollow out the insides, then toast the rolls under the broiler. Stir Old Bay seasoning into some mayo, and chop up some tomatoes, lettuce, and chives. All of these things can be done early in the day, so when your Feast of the Seven (or just One) Fishes rolls around, you’re all set to go.
Find a skillet. Drizzle in olive oil. Throw in some shrimp and tomatoes. Tear open a pouch of Campbell’s Scampi Skillet Sauce. This delicious sauce will provide all the wine, butter, garlic and herb goodness needed to flavor your shrimp to perfection. In just five minutes, your shrimp is ready! Pile your shrimp into the toasted rolls with lettuce and mayo and sprinkle with chives. Pass a tray of them around and look like the cooking superstar that you are.
Be sure to check out all the flavors of Campbell’s Skillet Sauces, including Toasted Sesame and Thai Green Curry. Any of them are a smart solution for a quick holiday meal!
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 8 small dinner rolls
- 2 tablespoons olive oil, divided
- 1 pound 26-30 count pound peeled and deveined shrimp, tails removed
- 1 packet Campbell's Scampi Skillet Sauce
- 3/4 cup grape tomatoes, quartered
- 1 cup shredded Romaine lettuce
- 2 tablespoons finely chopped chives
- In small bowl, stir together mayonnaise and Old Bay seasoning.
- Preheat broiler to high. Using a serrated knife, cut a v-shape lengthwise into the top of each roll. Using your fingers, pull out some of the insides of the rolls until they are a little bit hollowed out. Place rolls on rimmed baking pan; brush tops and insides of rolls with 1 tablespoon oil. Broil 1-2 minutes or until lightly browned; set aside. Watch them VERY carefully as they broil - they burn quickly!
- In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and cook 2 minutes or until shrimp are just beginning to turn pink. Stir in Campbell's Scampi Skillet Sauce and tomatoes and heat to boiling. Reduce heat to low and simmer 2 to 3 minutes or until shrimp are cooked through.
- Spread inside of each roll with mayonnaise. Add lettuce; then shrimp. Sprinkle with chives and serve immediately.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.