This is really a borderline 5 star recipe. Great flavor and relatively easy make. We did not feel that the amount of red pepper made it too spicy - it was just right! This is something we would definitely make again. Had a hard time deciding what side to serve with it. Settled for sauteed zucchini, squash and onion but would seek something different next time.
Spicy Shrimp Sliders with Celery Mayonnaise
Sustainable Choice: For a "best choice" purchase, look for U.S. Pacific white shrimp farmed in recirculating systems or inland ponds.
If you prefer a milder sandwich, omit the ground red pepper.
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- Calories: 324
- Fat: 10.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 4.2g
- Protein: 22.3g
- Carbohydrate: 36.4g
- Fiber: 2.5g
- Cholesterol: 107mg
- Iron: 2.2mg
- Sodium: 704mg
- Calcium: 139mg
- 2 teaspoons dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 24 medium shrimp, peeled and deveined (about 12 ounces)
- 1/2 teaspoon kosher salt, divided
- 8 (1 1/4-ounce) wheat slider buns
- 2 tablespoons finely chopped celery
- 3 tablespoons canola mayonnaise
- 1 tablespoon plain 2% reduced-fat Greek yogurt
- 2 teaspoons finely chopped shallots
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground red pepper
- 8 small Bibb lettuce leaves
- 1. Preheat broiler.
- 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.
- 3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 3 shrimp. Cover with top halves of buns.
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