Recipe

Shrimp Corn And Red Pepper Sandwiches Recipe


Shrimp Corn And Red Pepper Sandwiches Recipe
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Inspired by the cuisine of coastal-Mexico, this unique recipe blends fresh, plumb shrimp with sweet, peak-of-season corn, zesty red bell peppers, green onions, cilantro, cool mayonnaise and piquant jalapeño peppers for a superb summer sandwich. Serv... More

Valinkenmor

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Ingredients
  • 1 1/2 cups cooked and peeled tiny bay shrimp
  • 1 ear corn, husked, kernels removed (or 1 cup thawed frozen corn)
  • 1 red bell pepper, cored, seeded and chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeño pepper, seeded and finely chopped
  • 6 large whole wheat rolls
  • 1 1/2 cups spring lettuce mix
  • 2 tomatoes, sliced

Directions
  1. 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.
  2. 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.

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Comments


Yum Yum.... love shrimp! Love all the other stuff too! This is very colourful and you know what they say - the more colourful your food is, chances are it's good and healthy too. Thanks Val!
Susan


Oh these sound so delightful! high 5


This is happiness on a whole wheat roll!!!


This is right up my alley, Val! Love all the flavors - High 5!


Sounds great! Dooley


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