Oregon Shrimp Rolls Recipes

OREGON SHRIMP ROLLS

OREGON SHRIMP ROLLS image

weekend recipes Because of the mild flavor of the shrimp salad, it's important to keep the bread-to-shrimp ratio in balance. I recommend overstuffing the rolls and using small, soft hot dog buns like Franz. If you prefer using those from a local bakery, slice the top off the bun lengthwise, so that the sandwich isn't too bready.

Provided by rotts4me

Categories Salad

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1-1/2 pounds cooked Oregon pink shrimp rinsed and drained
8 scallions white and light green part, finely minced
1/3 cup mayonnaise
Juice of two small lemons
4-5 teaspoons Old Bay Seasoning
Kosher salt to taste
1/2 cup red bell pepper finely diced
2/3 cup cucumber seeded diced
1 ripe but firm avocado divided
6 white hot dog buns
6 lemon wedges for serving

Steps:

In a medium bowl, mix together the shrimp, scallions, mayonnaise and lemon juice. Stir in Old Bay seasoning and salt to taste. Fold in the diced red bell pepper and cucumber. (You can make the recipe up to this point 1 day ahead.) Before serving, dice half the avocado and carefully fold it in. Slice the remaining avocado. Fill the buns until almost overflowing with the shrimp mixture, and top with three thin slices of avocado each. Serve with a lemon wedge.

Nutrition Facts : Calories 78 calories, Fat 4.79861507037493 g, Carbohydrate 15.3251055342914 g, Cholesterol 4.66666667061163 mg, Fiber 5.92780309663469 g, Protein 1.93996100006763 g, SaturatedFat 0.722810447230233 g, ServingSize 1 1 Serving (165g), Sodium 113.434213423166 mg, Sugar 9.39730243765671 g, TransFat 3.93426917647803 g

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