These shrimp sliders have flavorful sauce
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.
HELPFUL HINTS
› You can substitute Old Bay seasoning with paprika, salt and pepper.
› You can use any type of lettuce.
› Buy peeled and deveined shrimp.
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
› Staples: butter, garlic.
Shrimp Sliders
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. 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 grams fat (5.9 grams saturated, 4.6 grams monounsaturated), 292 milligrams cholesterol, 39.7 grams protein, 30.8 grams carbohydrates, 5.1 grams fiber, 698 milligrams sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”