Shrimp Salad Sandwiches

Oxmoor House
2 servings.


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3 cups water
1 pound unpeeled medium-size fresh shrimp
1/4 cup nonfat cream cheese, softened
2 tablespoons sliced green onions
2 tablespoons diced sweet red pepper
2 teaspoons nonfat mayonnaise
2 teaspoons lime juice
1 teaspoon capers
1/2 teaspoon dried dillweed
2 (2 1/2-ounce) French rolls


Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Combine cream cheese and next 6 ingredients, stirring well. Add shrimp, and toss gently. Cover and chill 1 hour.

Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use. Place bread shells and tops, cut sides up, on rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly toasted. Spoon shrimp mixture evenly into shells; cover with tops.

Created date

August 2009

Nutritional Information

Calories 311
Caloriesfromfat 7 %
Fat 2.4 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33.2 g
Carbohydrate 35 g
Fiber 0.0 g
Cholesterol 228 mg
Iron 0.0 mg
Sodium 960 mg
Calcium 0.0 mg