Quick Fix: Shrimp rolls are a summer treat

Linda Gassenheimer | Tribune News Service (TNS)

I love biting into a buttery, toasted roll filled with a fresh shrimp salad. It’s a summer treat. Instead of buying cooked shrimp, this recipe has a two-minute foolproof way to cook your own. It keeps the shrimp juicy and flavorful. You can make the shrimp filling a day ahead and simply toast the rolls when you’re ready to serve the shrimp rolls.

I like to buy frozen shrimp to have on hand. It’s easy to remove what you need. They take only a few minutes to defrost in a bowl of cold water.

Helpful Hints:

— Buy shelled shrimp.

— You can use any type of pickles.

Countdown:

— Prepare ingredients.

— Cook shrimp and make salad.

— Toast rolls.

Shopping List:

To buy: 3/4 pound large shrimp, 1 bunch celery, 1 bunch scallions, 1 bunch fresh chives, 1 lemon, 1 small head lettuce, 1 bottle reduced fat mayonnaise, 4 whole wheat hot dog buns, 1 bottle bread and butter pickles.

Staples: butter, salt and black peppercorns.

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SHRIMP ROLL

Recipe by Linda Gassenheimer

• 3/4 pound large shrimp, shell and tail removed
• 1/2 cup sliced celery
• 1/4 cup sliced scallions
• 3 tablespoons chopped chives, divided use
• 1/4 cup reduced fat mayonnaise
• 1/2 tablespoon lemon juice
• Salt and freshly ground black pepper
• 4 whole wheat hot dog buns
• 1/2 tablespoon butter
• 4 large lettuce leaves
• 12 bread and butter pickle slices

Place shrimp in a saucepan and cover with cold water. Heat the water until it starts to simmer with little bubbles just appearing around the edge of the pot and the water starts to turn white. Remove from heat. Drain shrimp into a colander or sieve and rinse with cold water. Cut shrimp into 1/2-inch pieces. Mix celery, scallion, half the chives and all the mayonnaise together in a medium size bowl. Add the lemon juice. Add the shrimp to the bowl and mix well. Spread the cut sides of the hot dog buns with butter and place in a toaster oven or under the broiler for a minute or until they start to turn golden. Fill each bun with a lettuce leaf. Spoon the shrimp salad into the buns. Sprinkle the remaining chives on top. Serve 2 buns per person. Serve the pickle slices on the side.

Yield 2 servings.

Per serving: 568 calories (41% from fat), 25.8 g fat (5.2 g saturated, 5.9 g monounsaturated), 284 mg cholesterol, 39.7g protein, 41.1 g carbohydrates, 5.1 g fiber, 1,155 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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