Dilled Shrimp Salad Sandwiches
Prep: 20 minutes • Serves: 4
1/3 cup light mayonnaise
1/4 cup light sour cream
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1-1/2 teaspoons hot sauce
1-1/2 pounds 41-50 count tail-on peeled and deveined shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped
3/4 cup peeled and finely chopped English cucumber
1/4 cup finely chopped red onion
4 whole wheat hot dog buns
1/4 cup light sour cream
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1-1/2 teaspoons hot sauce
1-1/2 pounds 41-50 count tail-on peeled and deveined shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped
3/4 cup peeled and finely chopped English cucumber
1/4 cup finely chopped red onion
4 whole wheat hot dog buns
1. In large bowl, stir mayonnaise, sour cream, lemon juice, dill, lemon zest and hot sauce; fold in shrimp, celery, cucumber and onion. Makes about 4 cups.
2. Serve shrimp salad in buns.
Approximate nutritional values per serving (1 sandwich):
392 Calories, 11g Fat (3g Saturated), 280mg Cholesterol, 599mg Sodium,
31g Carbohydrates, 4g Fiber, 6g Sugars, 3g Added Sugars, 42g Protein
Dietitian’s Dish Tip(s):
> If you want to enjoy a low-carb version of this recipe, serve the shrimp salad in a whole-grain pita pocket, over a bed of greens or in lettuce wraps or bell peppers.
