to OK, for this afternoon, we had Shrimp Salad Sandwiches (Light Cooking for Two, pg 157).
- 3 cups water
- 1 pound unpeeled medium-size fresh shrimp
- 1/4 cup nonfat cream cheese, softened
- 2 tablespoons sliced green onions
- 2 tablespoons diced sweet red pepper
- 2 teaspoons nonfat mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon capers
- 1/2 teaspoon dried dillweed
- 2 (2 1/2-ounce) French rolls
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Combine cream cheese and next 6 ingredients, stirring well. Add shrimp, and toss gently. Cover and chill 1 hour.
Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use. Place bread shells and tops, cut sides up, on rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly toasted. Spoon shrimp mixture evenly into shells; cover with tops.
OK...to start with, I apparently used the recipe as a guide only, lol. Instead of the shrimp, I used imitation lobster. I omitted the capers and peppers for taste reasons. I do not have nonfat mayo or cream cheese, but I used light mayo and neufchatel cream cheese. All in all, I thought this was delicious! Because we had this for lunch instead of dinner, I didn't serve anything on the side but tea. This was actually amazingly filling, but for dinner I might serve this with cucumbers and onions or some steamed veggies. The calories listed are 311 per serving. I have zero idea how to convert things like that when making substitutions, so....go with it.
My hubby said that he would prefer less Dill and lime juice. I eyeballed those measurements so I think if you were very specific on the recipe, you'd be fine.
**** (on a scale of *-*****)