Name: Shrimp Roll with Tarragon
Prep time: 10 min
Cook time: 2 min
Total time: 16 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 Tbsp plain lowfat yogurt; 2 tsp light mayonnaise; 0.25 tsp lemon zest grated; 2 tsp fresh lemon juice; 1 pinch black pepper; 1.5 Tbsp uncooked scallion(s) sliced; 1.5 Tbsp fresh tarragon chopped; 0.25 pound(s) cooked shrimp medium peeled and deveined, each cut lengthwise in half; 1 item(s) light whole wheat hamburger buns split and toasted; 1 tsp unsalted butter; 0.5 cup(s), shredded romaine lettuce

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Total Time: 0:16
Prep: 0:10
Cook: 0:02
Serves: 1
Difficulty: Easy

Ingredients

plain lowfat yogurt

1 Tbsp
light mayonnaise

2 tsp
lemon zest

¼ tsp, grated
fresh lemon juice

2 tsp
black pepper

1 pinch
uncooked scallion(s)

1 ½ Tbsp, sliced
fresh tarragon

1 ½ Tbsp, chopped
cooked 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

Stir together yogurt, mayonnaise, lemon zest and juice, and pepper in medium bowl. Stir in scallion and tarragon. Add shrimp and toss to coat.
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.
Place bun on plate and top with lettuce. Mound shrimp mixture into bun and serve at once.
Per serving (1 sandwich)

Notes

Serve a sliced heirloom tomato sprinkled with salt and pepper alongside the sandwich.

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Shrimp Roll with Tarragon

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Shrimp Roll with Tarragon

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