Cool-As-A-Cucumber Shrimp Sandwich

2 Reviews
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Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
6 servings
Jean Kressy
June 1998
RECIPE BY Cooking Light

Ingredients

  • 1/3 cup minced green onions
  • 1/4 cup tub-style light cream cheese, softened
  • 1/4 cup light mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 teaspoon fresh dill
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 6 (1 1/2-ounce) French bread rolls
  • 1 1/2 pounds large shrimp, cooked and peeled
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced radishes
  • 6 curly leaf lettuce leaves

Nutritional Information

  • Calories 270
  • Caloriesfromfat 21%
  • Fat 6.3g
  • Satfat 2g
  • Monofat 1.4g
  • Polyfat 2.3g
  • Protein 23.7g
  • Carbohydrate 27.5g
  • Fiber 1.2g
  • Cholesterol 176mg
  • Iron 3.9mg
  • Sodium 751mg
  • Calcium 98mg

How to Make It

Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture over cut sides of rolls; arrange shrimp on bottom halves of rolls. Arrange the cucumber and radishes evenly over shrimp; top with lettuce leaves and roll tops.

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