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Shrimp Salad Sandwiches
Diabetic Living Magazine
“Slightly reminiscent of lobster rolls, these sandwiches offer up a delicious combination of shrimp and mango mixed with a lemony mustard-yogurt sauce. By using Greek yogurt instead of mayonnaise, we've reduced calories and fat.”
¼ of a bunch fresh Italian parsley
8 ounces fresh or frozen peeled and deveined medium shrimp, thawed
1 medium mango, halved, seeded, peeled, and chopped
½ cup finely chopped celery
¼ cup chopped scallions
¼ cup plain fat-free Greek yogurt
1½ teaspoons Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground pepper
4 reduced-calorie whole-wheat hamburger buns, split and toasted
Lettuce leaves (optional)
1Bring a large pot of water to boiling. Squeeze 1 teaspoon juice from lemon; set aside. Squeeze the remaining juice into the boiling water; add the lemon rinds. Remove leaves from parsley, reserving the leaves and stems separately. Finely chop 2 tablespoons of the leaves; set aside. Using 100%-cotton string, tie the parsley stems into a bundle and add to the boiling water. Add shrimp.
2Boil 1 to 2 minutes or just until the shrimp are opaque. Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop cooking. Drain and coarsely chop the shrimp.
3Combine the reserved 1 teaspoon lemon juice, the 2 tablespoons chopped parsley, the shrimp, mango, celery, scallions, yogurt, mustard, salt, and pepper in a large bowl. Serve the shrimp mixture in toasted buns, adding lettuce, if desired.