Sunday, June 23, 2013

Spicy Shrimp Sliders with Celery Mayonnaise

D made these the other day.  They were pretty good.  They had a good kick and the mayonnaise felt a little indulgent.  I would definitely have again.

We had with fries.

Spicy Shrimp Sliders with Celery Mayonnaise

Sustainable Choice: For a "best choice" purchase, look for U.S. Pacific white shrimp farmed in recirculating systems or inland ponds.

If you prefer a milder sandwich, omit the ground red pepper.

Yield: Serves 4 (serving size: 2 sliders)

2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
24 medium shrimp, peeled and deveined (about 12 ounces)
1/2 teaspoon kosher salt, divided
8 (1 1/4-ounce) wheat slider buns
2 tablespoons finely chopped celery
3 tablespoons canola mayonnaise
1 tablespoon plain 2% reduced-fat Greek yogurt
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
8 small Bibb lettuce leaves

1. Preheat broiler.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.

3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 3 shrimp. Cover with top halves of buns.

Nutritional Information
Calories: 324; Fat: 10.6g; Saturated fat: 0.5g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 4.2g; Protein: 22.3g; Carbohydrate: 36.4g; Fiber: 2.5g; Cholesterol: 107mg; Iron: 2.2mg; Sodium: 704mg; Calcium: 139mg

Cooking Light JULY 2013

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