Shrimp Corn and Red Pepper Sandwiches
From valinkenmore 14 years agoIngredients
- 1 1/2 cups cooked and peeled tiny bay shrimp shopping list
- 1 ear corn, husked, kernels removed (or 1 cup thawed frozen corn) shopping list
- 1 red bell pepper, cored, seeded and chopped shopping list
- 1/4 cup chopped green onions shopping list
- 2 tablespoons mayonnaise shopping list
- 2 tablespoons chopped cilantro shopping list
- 1 tablespoon lime juice shopping list
- 1 jalapeño pepper, seeded and finely chopped shopping list
- 6 large whole wheat rolls shopping list
- 1 1/2 cups spring lettuce mix shopping list
- 2 tomatoes, sliced shopping list
How to make it
- Place the shrimp on a plate lined with paper towels. Add additional paper towels on top and lightly press out any excess moisture. Set aside. Put corn, bell peppers, green onions, mayonnaise, cilantro, lime juice and jalapeño into a bowl and stir to blend. Gently fold in the shrimp until incorporated. Cover and refrigerate for 2 to 3 hours, then gently stir one more time.
- To assemble the sandwiches, slice the rolls open and arrange them on a work surface. Remove a small amount of bread from the center bottom half of each roll to form a pocket. Divide lettuce among the rolls. Top each with some of the shrimp salad and tomatoes, then transfer sandwiches to plates and serve.
People Who Like This Dish 4
- hot_it_up Columbiana, AL
- mrsc543 North Reading, MA
- cuzpat Sikeston, Mo
- dashby Rohnert Park, CA
- dooley Crossroads, TX
- justjakesmom Everett, WA
- valinkenmore Malott, WA
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The Rating
Reviewed by 5 people-
Oh these sound so delightful! high 5
cuzpat in Sikeston loved it -
This is happiness on a whole wheat roll!!!
mrsc543 in North Reading loved it -
This is right up my alley, Val! Love all the flavors - High 5!
justjakesmom in Everett loved it
Reviews & Comments 5
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