This is my very un-traditional version of a New England Lobster Roll. I swapped out the icky mayonnaise and pricey lobster for the ever useful Laughing Cow and more affordable shrimp. The resulting sandwich is still rich, luscious, and tasty. This is based on a variety of inspirations including a recipe by Giada and a recipe from Eat This Not That!
Shrimp Roll
Gluten Free
Serves 1
4 oz. shrimp, peeled and deveined
1 gluten-free hot dog roll or 2 slices gluten-free sandwich bread
Zero Calorie Butter Spray
Creamy Sauce:
1 tsp. fat free Greek yogurt
1 wedge Laughing Cow Light mozzarella cheese wedge, room temperature
1/4 tsp. lemon zest
1/2 tsp. fresh lemon juice
1 tsp. fresh chives
1 tsp. garlic, minced
sriracha, to taste (or other brand of hot sauce)
salt and pepper
1. Spray a small skillet with nonstick spray and heat to medium heat. Saute shrimp until cooked through and pink on both sides. (about 3 minutes per side)
2. Meanwhile, combine all ingredients for sauce in small bowl until thoroughly combined.
3. Place cooked shrimp on a cutting board and chop into bite sized pieces. Transfer to bowl and stir until shrimp are coated in cream sauce.
4. Toast bread and spritz with butter spray. Spoon shrimp mixture onto one slice of bread and top with remaining slice. Enjoy!
Nutrition Information--approximately 250 calories per serving
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