She Loves Shrimp, Y'all!

Second to butter, I think shrimp may be Paula’s favorite food! Out of all of the recipes that Laura printed off, at least one quarter to one half are shrimp recipes. Laura is not a huge fan of shrimp and I am not a huge fan of salmon, therefore we divided up the recipes accordingly. This means that my family will be having shrimp at least once a week! I am not completely opposed to shrimp; I would just say that I do not cook it at home very often.

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!