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Shrimp Salad Sandwiches

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Cooking Light Light Cooking for Two