OREGON SHRIMP ROLLS
weekend recipes
Because of the mild flavor of the shrimp salad, it's important to keep the bread-to-shrimp ratio in balance. I recommend overstuffing the rolls and using small, soft hot dog buns like Franz. If you prefer using those from a local bakery, slice the top off the bun lengthwise, so that the sandwich isn't too bready.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- kosher salt to taste
- 1/3 cup mayonnaise
- 1/2 cup red bell pepper finely diced
- 1-1/2 pounds cooked oregon pink shrimp rinsed and drained
- 8 scallions white and light green part, finely minced
- juice of two small lemons
- 4-5 teaspoons old bay seasoning
- 2/3 cup cucumber seeded diced
- 1 ripe but firm avocado divided
- 6 white hot dog buns
- 6 lemon wedges for serving
- Carbohydrate 15.3251055342914 g
- Cholesterol 4.66666667061163 mg
- Fat 4.79861507037493 g
- Fiber 5.92780309663469 g
- Protein 1.93996100006763 g
- Saturated Fat 0.722810447230233 g
- Serving Size 1 1 Serving (165g)
- Sodium 113.434213423166 mg
- Sugar 9.39730243765671 g
- Trans Fat 3.93426917647803 g
- Calories 78 calories
In a medium bowl, mix together the shrimp, scallions, mayonnaise and lemon juice. Stir in Old Bay seasoning and salt to taste. Fold in the diced red bell pepper and cucumber. (You can make the recipe up to this point 1 day ahead.) Before serving, dice half the avocado and carefully fold it in. Slice the remaining avocado. Fill the buns until almost overflowing with the shrimp mixture, and top with three thin slices of avocado each. Serve with a lemon wedge.
