These were so good. The recipe comes together quickly and you probably have the ingredients on hand. I am looking forward to making these in the summer! Very refreshing.
The recipe calls for a pound of cooked, shelled shrimp. I personally think the precooked shrimp tastes very bland. I always have a bag of uncooked, frozen shrimp in the freezer, so I pour half the 2 pound bag into a bowl of warm water while I am getting all the other ingredients out. Then I take off the tails and put them on a paper towel to get the water off of them. I find the best way to cook shrimp is to put them on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the oven at 400 degrees for 8-10 minutes.
These shrimp are good if you chill them and serve them with cocktail sauce too!! YUM.
Here are the ingredients that make the "shrimp salad." If you have never used Greek yogurt, you should. It is awesome and I can use it for lots of things. I substitute it for sour cream all the time. You can add fruit and granola to it for a quick and healthy breakfast. YUM. My son loves it with a scoop of strawberry jam as a snack.
These are all things you probably have on hand (minus the yogurt). I always have it on hand. They now sell Greek yogurt at costco, which makes me very happy! Oh did I mention it is good for you?
Once you mix all your ingredients with the cooled shrimp. You put a lid on it and place it in the fridge until you are ready to use it.
I can hear the Bunco girls teasing me now..."you know you can buy a bag of chips for a few bucks." :) Yes, I know this. I am not really a chip eater though. I love oven fries and potato wedges, but chips are not my favorite. I do find the kids get huge smiles when they think they are getting "junk" we don't usually buy.
Chips are very easy to make. Use a mandoline to slice the potatoes 1/8-in thick. Season with oil, salt and pepper (or whatever seasoning you like), and bake in a 450 degree oven for 20-25 minutes.
Take some whole wheat hot dog buns and brush them with olive oil. Place them in a grill pan and toast them until grill marks appear. Fill with shrimp mixture.
Serve with homemade chips. Yes, mine are slightly overcooked! lol I think next time I will slice them thicker! Or pay attention!!
- 1/3 cup nonfat plain Greek-style yogurt
- 3 tablespoons mayonnaise
- 1 stalk celery, finely chopped
- 1 tablespoon chopped scallion green (about 1 scallion)
- 1 tablespoon fresh lemon juice
- 1 pound cooked, shelled medium shrimp
- Salt and freshly ground black pepper
- 4 whole-wheat hot dog buns
- 1 tablespoon extra-virgin olive oil
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the shrimp and season, to taste, with salt and pepper. Chill until ready to use.
Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the shrimp mixture and serve immediately.