Shrimp Rolls
Oxmoor House
We've chosen a traditional hot dog bun for this sandwich. However, for variety, you can also use a flour tortilla. Place a lettuce leaf on an 8-inch tortilla, spoon the shrimp mixture onto the lettuce, and then roll up the tortilla. Secure the roll with a round wooden pick, and cut it in half.
Yield: 4 servings (serving size: 1 sandwich)
Recipe from
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 220
- Calories from fat: 0.0%
- Fat: 7.4g
- Saturated fat: 1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 3.4g
- Protein: 23.1g
- Carbohydrate: 20.7g
- Fiber: 4.5g
- Cholesterol: 171mg
- Iron: 5.5mg
- Sodium: 514mg
- Calcium: 296mg
Ingredients
- 1 small lemon
- 1/4 cup light mayonnaise
- 2 tablespoons chopped green onion tops
- 3/4 pound chopped cooked shrimp
- 1/2 cup finely chopped celery
- 4 (1.5-ounce) white-wheat hot dog buns
- 4 Boston lettuce leaves
Preparation
- 1. Grate 1/2 teaspoon lemon rind from lemon. Squeeze lemon to measure 1 1/2 tablespoons juice. Combine lemon rind, juice, mayonnaise, and green onions in a large bowl. Add shrimp and celery; toss gently.
- 2. Top each bun with 1 lettuce leaf. Spoon shrimp mixture evenly onto lettuce leaves. Serve immediately.
- Serve with: Pear-Kiwi Salad
Shrimp Rolls Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Oxmoor House
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