Open-Face Seaside Shrimp Roll with Tarragon
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Putting together this summery sandwich is as simple as it gets: All you have to do is stir the ingredients in one bowl, then spoon into toasted hot dog rolls. The shrimp salad would also be delicious as is with baby arugula or your favorite mixed greens. Dill and basil are excellent substitutes for tarragon in this recipe. You can also replace the lemon juice with lime juice and use cilantro.
Ingredients
Plain fat free Greek yogurt
1 Tbsp
Reduced calorie mayonnaise
2 tsp
Fresh lemon juice
2 tsp
Table salt
¼ tsp
Black pepper
1 pinch(es)
Scallions
1½ Tbsp, sliced
Fresh tarragon
1 Tbsp, chopped
Cooked frozen shrimp
¼ pound(s), medium-size, peeled, deveined, cut in half
English cucumber
¼ cup(s), sliced, diced
Romaine lettuce
¼ cup(s), shredded, shredded
Light wheat hot dog bun
1 item(s), split and toasted
Instructions
1
In medium bowl, stir together yogurt, mayonnaise, lemon juice, salt, and black pepper; stir in scallion and tarragon.
2
To same bowl, add shrimp and cucumber and toss to coat. In bun, place lettuce; fill with shrimp mixture.
3
Serving size: 1 sandwich
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