s SHRIMP SALAD ROLLS ****
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s SHRIMP SALAD ROLLS ****
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Ingredients
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Instructions *** 9-13-2012 very good, would have been excellent if dressing were a little thicker, maybe use less lemon juice, easy to make *** Cooking Light AUGUST 2012 Yield: Serves 4 (serving size: 1 sandwich) Ingredients 1 tablespoon butter 20 large shrimp, peeled and deveined (about 1 pound) 1/4 cup canola mayonnaise 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh parsley 1 1/2 teaspoons chopped fresh tarragon 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 4 (1 1/2-ounce) hot dog buns 8 Boston lettuce leaves Preparation 1. Preheat broiler to high. 2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl. 3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture. Amount per serving Calories: 370 Fat: 17.8g Saturated fat: 3.7g Monounsaturated fat: 7.5g Polyunsaturated fat: 4.7g Protein: 27.4g Carbohydrate: 23g Fiber: 1.2g Cholesterol: 185mg Iron: 4.4mg Sodium: 616mg Calcium: 128mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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