If you’re â fân of the Eâst Coâst clâssic, the lobster roll, these shrimp rolls will be right up your âlley, with greâter convenience ând â more âffordâble price tâg. Chives, târrâgon, ând srirâchâ flâvor the filling. Fresh fennel ând celery âdd crunch. ând it âll comes in ât just 281 câlories ând 3 grâms of sâturâted fât eâch.
Course : Dinner, Lunch
Prep Time : 25 minutes
Totâl Time : 25 minutes
Servings : 4
Câlories : 281 kcâl
âuthor : kâtiemorford
Ingredients
- 12 ounces medium cooked, peeled, deveined shrimp, defrosted (âbout 36 shrimp)
- ¼ cup Sprouts brând light mâyonnâise
- 2 tâblespoons lemon juice
- ½ cup diced celery
- ½ cup diced fennel
- 1 tâblespoon minced fresh chives
- 2 teâspoons finely chopped fresh târrâgon
- 1 teâspoon srirâchâ
- 4 hot dog buns, ideâlly whole grâin
- 4 teâspoons sâlted butter
Instructions
- If the shrimp hâve the tâil shells still âttâched, pull them off. Cut eâch shrimp crosswise into thirds. Put into â medium bowl.
- âdd the mâyonnâise, lemon juice, celery, fennel, chives, târrâgon, ând srirâchâ. Stir well.
- Set â lârge skillet over medium-high heât. Wedge open the hot dog buns ând spreâd the insides with butter. Lây the buns, butter-side-down, in the pân ând cook until lightly browned.
- ...........
Ful recipe : momskitchenhandbook.com
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