(modified from the Weight Watchers recipe -- "Lobster Salad," from this week's Weekly Reader handout at this week's meeting)
Cue our friend, "Bubba" from Forrest Gump, "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
Okay, I wasn't sure if this would be better with shrimp or some leftover crab claw meat. So I tried both. The shrimp salad had much better texture, but both tasted good. So if you see two plates and two sandwiches, and one less visually appealing, that's what happened.
Ingredients:
½ lb. cooked med-lge shrimp (41/50)
2 T. Best Foods Light Mayonnaise
1 T. fresh lemon juice
2 T. sliced green onions
2 T. cubed celery
1 t. lemon zest
1 T. finely minced capers
Fresh ground pepper
Salt
Remove tails from shrimp and cut each shrimp into three bite-sized pieces. Add remaining ingredients; mix thoroughly. (Dressing should not be too thick or too runny.)
Toast Multigrain Sandwich Thins (or light multigrain English Muffins or other bread)
Layer thin slices of tomato and arugula on top of thin, muffin, or bread.
Pile shrimp salad on top of tomatoes and arugula.
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