SHRIMP****Shrimp Salad Sandwich

By Unblond1

04/08/17 - The salad itself was pretty good but I'm not sure the bun did anything for it. This should be good on crackers or a salad ... jury is still out.

Ingredients

• POACHING LIQUID:
• 1/2 lemon, thinly sliced
• 1 bay leaf
• 1 clove garlic, peeled and smashed
• 1/2 tablespoon black peppercorns
• 1 pound raw rock (or other small) shrimp, fresh or frozen, peeled and deveined
• OR:
• 1 pound cooked small shrimp, canned or frozen and thawed
• 1/4 cup Hellmann's Light
• 2 celery stalks, rinsed and diced small
• 1/2 lemon, zested and juiced
• 1/2 tablespoon celery seed
• 1/2 tablespoon fresh dill, chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons Hellmann's Light
• 6 top sliced hot dog buns

Details

Servings 6

Preparation

Step 1

If using raw shrimp, bring a large pot of salted water to a boil. Add the lemon, bay leaves, garilc and peppercorns. Prepare a large bowl of ice water and set it near the stove. Cook the rock shrimp in the water until cooked through, about 3 minutes. Remove from the pot and place immediately in the ice water to stop the cooking process. Once cooled, drain and pat dry with paper towels.

Place cooked shrimp in a large bowl and stir in mayonnaise, celery, lemon zest and juice, celery seed and dill. Season with salt and set aside.

Brush the sides and tops of the buns with mayo. Place the rolls on the griddle and toast until golden brown on the top and sides. Remove toasted buns to a clean work surface and fill with the shrimp salad and serve.

Calories 226.5
Total Fat 7.0 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.3 g
Cholesterol 119.8 mg
Sodium 456.3 mg
Potassium 214.1 mg
Total Carbohydrate 23.0 g
Dietary Fiber 1.4 g
Sugars 2.4 g
Protein 19.6 g