Baby Shrimp Salad on Crusty Buns
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 328 |
| pro | 17 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 94 mg |
| sodium | 853 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 27% |
| vit A | 7% |
| vit C | 20% |
| folate | 47% |
-
1-1/2 cups (375 mL) frozen cooked baby shrimp (half 1 lb/500 g pkg), thawed
1/3 cup (75 mL) light mayonnaise
4 radishes, chopped
1 small stalk celery, chopped
4 green onions, chopped
2 tbsp (25 mL) chopped fresh dill
1/4 tsp (1 mL) each salt and pepper
4 crusty buns
4 leaves bibb lettuce
1 small tomato, halved lengthwise and sliced crosswise
Preparation:
In bowl, toss together shrimp, mayonnaise, radishes, celery, green onions, dill, salt and pepper.
Cut buns in half horizontally; sandwich lettuce, tomato and shrimp mixture in each.
Additional Information
-
Substitution: Use 2 cans (170 g each) baby shrimp, drained and rinsed, instead of the frozen variety.
Variations
Tuna Salad on Crusty Buns: Omit the shrimp. Add 2 cans (170 g each) solid white tuna, drained and flaked.Salmon Salad on Crusty Buns: Omit the shrimp. Add 2 cans (213 g each) sockeye salmon, drained and flaked.
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