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.
For the Quick Potato Salad, I doctored up deli potato salad with some sliced carrots and chopped chives.
You can substitute Old Bay seasoning with some paprika, salt and pepper.
You can use any type of lettuce.
Buy peeled and deveined shrimp.
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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 next to the potato salad.
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.
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Quick Potato Salad
1 cup deli potato salad
1/4 cup sliced carrots
2 tablespoons chopped chives
Place potato salad in a bowl. Add the celery and chives. Mix well. Yield 2 servings.
Recipes by Linda Gassenheimer/Tribune News Service