Shrimp Rolls

This sandwich is a smash hit. Jeff and I ate these shrimp rolls for four consecutive lunches/suppers over the past couple of days, and we still want more.

Plus they're healthy and easy to make.

Plus they're refreshing for summer.

Plus they're cheap ($1.50 per sandwich, probably) if you're willing to stretch the shrimp component a little.

Plus the shrimp component can sit in the refrigerator for a couple of days, possibly more, with no difference in taste.

The recipe is from Ellie Krieger's So Easy cookbook, in which some great recipes are interspersed with some too healthy and/or sucky to justify the cover's claim of "luscious" recipes. For example, the chips pictured above were just OK. Maybe we weren't slicing the potatoes thinly enough, but most of the chips did not crisp up, so I'm not going to include their recipe here.

But these shrimp rolls have become a new go-to sandwich for us.

INGREDIENTS

• 1/2 cup plain Greek-style nonfat yogurt
• 3 tablespoons mayonnaise
• 1 stalk celery, finely chopped
• 1 tablespoon chopped scallion greens
• 1 tablespoon fresh lemon juice
• 1 pound cooked, shelled medium shrimp
• salt and pepper to taste
• hot dog buns

DIRECTIONS

In a bowl, stir together the yogurt, mayonnaise, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use.

Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over medium-high heat and grill the breat, cut side down, until toasted, about 3 minutes.

OR. Open the buns, flatten slightly, and put them in the toaster. Ours has a bagel setting that heats only the cut side of the bagel, or in this case, the hot dog bun. Toast without olive oil. Toasting the buns really is the way to go here. Do whatever it takes.

Fill each with 1/8 of the shrimp mixture if you want to stretch it, or 1/4 of the shrimp mixture if you just don't care and serve immediately.

Comments

[GFigs]

This... was awesome. To explain: I read it last night, craved it all day, and then decided I'd just cave and make it for dinner, and it did not disappoint!

Not too rich, like the all-mayo version my parents are so fond of, and wonderfully crunchy from the celery/scallions... yum yum!

[Kelly]

Hey, glad you liked it! I tried making it again today with popcorn shrimp (all that was available; tip: do not go grocery shopping on a Sunday night). Not as good as big shrimp but still more than edible. :)

[GFigs]

Yeah, it's definitely one of those super tweakable type recipes; I used honey flavored Chobani (simply b/c I had it at home already and wasn't driving 5 minutes out of my way for one container and it actually came out pretty awesome with the whole honey-lemon thing that happens...oh, and potato hot dog buns!!! They are by far the best to use for...anything.

Thanks for passng it on!!

[Ksenija]

Hi Kelly! Have you tried making the chips on a mandoline slicer? Very handy, but VERY SHARP kitchen gadget...

[Kelly]

Every time we want to slice something super thin like that, Jeff and I always say, "This would be so much easier if we had a mandoline," and then we never actually purchase a mandoline. :l