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Dilled Shrimp Salad Sandwiches

Active Time: 20 minutes • Total Time: 20 minutes • Serves: 4


1 small lemon
1/3 cup light mayonnaise
1/4 cup Schnucks light sour cream or low-fat Greek style plain yogurt
2 tablespoons chopped fresh dill
1-1/2 teaspoons Schnucks hot sauce
1-1/2 pounds 41-50 count cooked tail-on peeled and deveined shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped (about 3/4 cup)
4 ounces English cucumber, peeled and cut into 1/4-inch pieces (about 3/4 cup)
1/4 cup finely chopped red onion
4 Schnucks Bakery large butter croissants, each cut horizontally in half

From lemon, grate 1 teaspoon peel and squeeze juice into large bowl. Stir in mayonnaise, sour cream, dill and hot sauce. Fold in shrimp, celery, cucumber and onion. Makes about 4 cups. Evenly divide shrimp salad between bottom halves of croissants; replace top halves of croissants, then cut each sandwich crosswise in half to serve.


Each serving: about 463 calories, 18 g total fat (8 g saturated),
378 mg cholesterol, 973 mg sodium, 33 g carbohydrate,
2 g fiber, 41 g protein