Shrimp Sliders and Quick Potato Salad.
Linda Gassenheimer | TNS
Shrimp sauteed in garlicky butter fills these little mini burger rolls. A sauce of mayonnaise, mustard, scallions and some Old Bay seasoning is spread on the rolls. Old Bay is a blend of herbs and spices, usually celery salt, red and black pepper and paprika. It’s mostly used to season shellfish.
For the Quick Potato Salad, I doctored up deli potato salad with some sliced carrots and chopped chives.
Helpful Hints:
— You can substitute Old Bay seasoning with some paprika, salt and pepper.
— You can use any type of lettuce.
— Buy peeled and deveined shrimp.
Countdown:
— Make potato salad and set aside.
— Mix the mayonnaise, scallions and mustard together in a small bowl and set aside.
— Toast the slider rolls.
— Saute the shrimp and assemble the sliders.
Shopping List:
To buy: 1 jar reduced-fat mayonnaise, 1 jar Dijon mustard, 1 bunch scallions, 1 head lettuce, 1 container Old Bay seasoning, 1 package whole wheat slider rolls, 3/4 pound peeled and deveined shrimp, 1 small container deli potato salad, 1 package carrots and one bunch chives.
Staples: butter, garlic.
SHRIMP SLIDERS
Recipe by Linda Gassenheimer
1/4 cup reduced-fat mayonnaise
2 scallions, thinly sliced or chopped
2 teaspoons Dijon mustard
4 whole wheat slider (mini hamburger) rolls
1 tablespoon butter
3 sliced garlic cloves
3/4 pound peeled and deveined shrimp
2 teaspoons Old Bay seasoning
4 lettuce leaves
Mix the mayonnaise, scallions and mustard together in a small bowl and set aside. Open the slider rolls and toast them in a toaster oven or under the broiler. Place 2 rolls each on two dinner plates next to the potato salad. Heat the butter and garlic in a medium size nonstick skillet for 1 minute. Add the shrimp and saute 3 minutes or until they turn pink. Sprinkle with the Old Bay seasoning. Place a lettuce leaf on the bottom half of the slider rolls. Divide the shrimp into 4 portions and place on the lettuce leaves. Spread the mayonnaise mixture on the top half of the buns and place them on the shrimp.
Yield 2 servings.
Per serving: 463 calories (38% from fat), 19.7 g fat (5.9 g saturated, 4.6 g monounsaturated), 292 mg cholesterol, 39.7 g protein, 30.8 g carbohydrates, 5.1 g fiber, 698 mg sodium.
QUICK POTATO SALAD
Recipe by Linda Gassenheimer
1 cup deli potato salad
1/4 cup sliced carrots
2 tablespoons chopped chives
Place potato salad in a bowl. Add the celery and chives. Mix well.
Yield 2 servings.
Per serving: 227 calories (69% from fat), 17.4 g fat (2.7 g saturated, 3.2 g monounsaturated), 13 mg cholesterol, 1.6 g protein, 15.5 g carbohydrates, 1.8 g fiber, 290 mg sodium.
