You know how those fancy-schmancy lobster rolls get all the attention? Well thanks to fellow foodie blogger Tom over at The Bonafide Farm Food Journal we can all now enjoy what he calls “the lobster roll’s better more lovable brother.” Hop on over to his blog and read about what he thinks! It’s a good read.
I adapted his recipe to make only two sandwiches since my daughter was away that night for dinner. I also lightened it up a bit and used half mayo, half lowfat Greek yogurt. This hoagie just came out INCREDIBLE! It’s not only pretty to look at, it is pretty danged delicious. And it’s super-easy to make, too. Try it, you’ll like it!
Summertime Shrimp Rolls (Makes 2 Sandwiches)
Adapted from The Bonafide Farm Food Journal/Tom Hirschfeld
1/2 pound large, raw deveined shrimp
1/4 cup English cucumber, diced
4 sugar snap peas, cut crosswise into thin rounds (about 2 tablespoons)
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
1 heaping tablespoon mayonnaise
1 heaping tablespoon 2% fat Greek yogurt
1/4 teaspoon Old Bay Seasoning
Sea salt, to taste
Fresh ground black pepper, to taste
2 hoagie rolls of choice (I used sesame seed)
Red or green leaf lettuce
Bring a 2-quart pot of water with 1 tablespoon of salt up to a roiling boil. Add the shrimp and cook for 3 to 4 minutes. Drain the shrimp in a colander and run cold water over them. Remove the shells and tails then chop the shrimp into 1/2-inch pieces and add to a mixing bowl.
Add the rest of the ingredients except the rolls and lettuce to the shrimp. Mix until well-combined.
Split the buns from the top, line with leaves of lettuce and top with the shrimp salad. Serve with sliced dill pickles and potato chips.