After attending a family function the other night, I was given 5 leftover 40 count shrimp rings. Great I thought, I love shrimp and so does my husband.
Well after enjoying a shrimp snack I thought to myself, what am I going to do with all this shrimp? I new I could freeze some, but being the cheap meals planner that I am I wanted to get creative with some make ahead meals as well.
I found some great shrimp recipes online but if you follow my blog you know my meals are simple, very simple. I am not chef in the making by any means. I usually look for 5 ingredients or less when trying out a recipe, that’s all my budget and patience can handle.
I did however find a shrimp salad sandwich recipe that was simple, you just kinda throw it all into a blender and spread it on bread. I liked the though of preparing this ahead of time, using the leftover shrimp and having lunch throughout the week.
Another bonus – I was assigned to bring an appetizer to a pot luck the next day and guess what – I made cold shrimp salad roll-ups!! They were perfect, different and enjoyed by all.
Shrimp Salad Sandwich
Serves: 4
Ingredients:
- 1 pound cooked shrimp, peeled and de-veined
- 3 hard-boiled eggs, finely chopped
- 3 stalks celery, minced
- 1/2 cup mayonnaise
- 1 dash onion salt
- Salt and pepper
- Seasoning salt
- Celery salt
- 8 slices your choice bread, toasted
- Lettuce and tomato slices, optional
Directions:
- Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread onto bread of your choice, top with optional lettuce and tomato slices. Serve with some fresh melon for complete healthy meal.
Shrimp Salad Roll-up’s: replace bread with whole wheat or white tortillas and cut into 1 inch slices for a creative appetizer or snack.
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