Cilantro Shrimp Salad on Sourdough Rolls |
|
 |
Prep Time: 12 Minutes Cook Time: 2 Minutes |
Ready In: 14 Minutes Servings: 4 |
|
It's easy to confuse fresh parsley and cilantro at the grocery store; they're often displayed side by side. If you're in doubt, press a leaf between your fingers. Parsley has a fresh peppery fragrance while cilantro is more pungent. You'll need both in this recipe. Ingredients:
1/4 cup light mayonnaise |
3 tablespoons fresh lemon juice |
1/4 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1/2 cup finely chopped fresh parsley |
1/4 cup chopped green onions |
1/4 cup chopped fresh cilantro |
1/2 pound chopped cooked shrimp |
1 cup quartered cherry tomatoes |
4 (2-ounce) sourdough rolls (such as pepperidge farm) |
4 romaine lettuce leaves |
Directions:
1. Combine mayonnaise and next 8 ingredients in a medium bowl; add shrimp to mayonnaise mixture. Gently fold in tomato.
2. Preheat broiler.
3. Split rolls in half lengthwise to, but not through, other side. Place on a baking sheet, and broil 2 minutes or until lightly toasted.
4. Place a lettuce leaf in each toasted roll; spoon 3/4 cup shrimp mixture into each roll.
|
|