Lemon & Dill Shrimp Sandwiches
Total Time: Prep/Total Time: 20 min.，Makes: 4 sandwiches
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
Ingredients
- 4 hoagie buns, split
- 1 tablespoon butter
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Lettuce leaves and sliced tomato
Directions
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
- In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.
NutritionFacts
1 sandwich (calculated without lettuce and tomato): 534 calories, 31g fat (6g saturated fat), 156mg cholesterol, 992mg sodium, 36g carbohydrate (5g sugars, 1g fiber), 27g protein.
