Today’s seafood fare is a second Shrimp Sandwich. Instead of having pan fried whole shrimp like our revised Shrimp Sandwich a few weeks ago; this one has more of a tuna salad like texture.
One mistake I made with this sandwich was over pulsing in the food processor. I couldn’t tell if it was evenly chopped or not so I gave the shrimp a few extra spins. That was a very bad choice. I ended up with more of a shrimp paste than shrimp “crumbles.”
I didn’t have lettuce or tomatoes handy so this final picture is lacking the color of fresh veggies.
Overall, the flavor was pretty delicious and made for a great sandwich on the road. This sandwich was good dose of protein and fiber but not too heavy for our trip to the pool. I would definitely recommend this very easy sandwich, just be careful with the shrimp!
Here is the breakdown:
Shrimp Salad Whole Wheat Sandwich
1 pound cooked and de-veined shrimp
3 hard boiled egg whites, chopped
1 hard boiled egg yolk, chopped
2 celery stalks, finely minced
½ cup light mayonnaise
¼ tsp onion powder
¼ tsp salt substitute
¼ tsp black pepper
8 slices, toasted, Nature’s Own Double Fiber Bread
Lettuce and tomato slices
Put the cold cooked shrimp in a food processor. Pulse until just finely chopped (Do not over process!). In a medium bowl, mix together shrimp, eggs, celery, mayo and seasonings. Divide the shrimp mixture between 4 sandwiches. Top shrimp mixture with slices of tomato and lettuce. Enjoy!