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Open-faced shrimp salad sandwich with tarragon

5
Points®
Total Time
16 min
Prep
10 min
Cook
2 min
Serves
1
Difficulty
Easy
Make yourself this amazing meal today in only 16 minutes. Our shrimp salad is seasoned with fresh tarragon and lemon, a French-inspired combination that is hard to resist. This fork-and-knife sandwich can bring summer to you any time of the year for lunch or dinner. This is also a wonderful brunch recipe and multiplies easily to feed a crowd. Serve a sliced heirloom tomato sprinkled with salt and pepper alongside the sandwich.

Ingredients

Plain low fat yogurt

1 Tbsp

Light mayonnaise

2 tsp

Lemon zest

¼ tsp, grated

Fresh lemon juice

2 tsp

Black pepper

1 pinch(es)

Scallions

1½ Tbsp, sliced

Fresh tarragon

1½ Tbsp, chopped

Cooked frozen shrimp

¼ pound(s), medium peeled and deveined, each cut lengthwise in half

Light whole wheat hamburger buns

1 item(s), split and toasted

Unsalted butter

1 tsp

Romaine lettuce

½ cup(s), shredded

Instructions

  1. Stir together yogurt, mayonnaise, lemon zest and juice, and pepper in medium bowl. Stir in scallion and tarragon. Add shrimp and toss to coat.
  2. Heat medium skillet over medium heat. Spread butter evenly on cut sides of bun. Place bun, cut side down, in skillet and cook until lightly browned, about 2 minutes.
  3. Place bun on plate and top with lettuce. Mound shrimp mixture into bun and serve at once.
  4. Per serving (1 sandwich)

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