LEMON & DILL SHRIMP SANDWICHES RECIPE: HOW TO MAKE IT
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
Provided by: Taste of Home
Total time: 20 minutes
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 4 sandwiches.
|4 hoagie buns, split|
|1 tablespoon butter|
|1 pound uncooked shrimp (41-50 per pound), peeled and deveined|
|1/2 cup mayonnaise|
|2 tablespoons lemon juice|
|4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed|
|1/2 teaspoon salt|
|1/4 teaspoon pepper|
|Optional: Lettuce leaves and sliced tomato|
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.
Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.