During the summer, I love to have parties with family and friends. I have found that it doesn't have to be a chore to make fun food that people will actually eat. With a few ingredients, it is simple to create a menu that is easy to prepare as well as quick to clean up.
I enjoy using shrimp as an ingredient since it's so versatile and popular with almost everyone. A great sandwich to have around the pool is this Summer Shrimp Salad Sandwich.
Ingredients
Find out what's happening in Parkville-Overleawith free, real-time updates from Patch.
- 8 oz of frozen fully cooked shrimp, defrosted
- 2 stalks celery, sliced
- 2 green onions, sliced
- 1 tsp dry dill weed
- 1 tablespoon lemon juice
- ¼ cup light mayonnaise
- Salt to taste
- Black pepper to taste
- Soft hoagie rolls
- Lettuce
Make sure the shrimp is peeled and patted dry. Then chop the shrimp into chunky pieces and add to a bowl. Mix in the rest of the ingredients and mix gently. Serve the salad on hoagie rolls with lettuce on top.
Sticking with the shrimp theme, this is another recipe for a low fat shrimp summer salad.
Find out what's happening in Parkville-Overleawith free, real-time updates from Patch.
Ingredients
- Half-pound Shrimp, cooked
- 1 16-oz. can French-cut Green Beans
- 1 garlic clove, sliced
- 1 tablespoon Extra Virgin Olive Oil
- ¼ tsp. Dry Mustard
- ½ tsp Sugar
- ¼ Tarragon Vinegar
- 2 cubes Chicken Bouillon
- 2/3 cup Rice, cooked
- 1 cup Celery, sliced
- ½ cup Green Onions, sliced
- 2 cups Lettuce, shredded
- Soy Sauce to taste
Rinse the shrimp and cook. Chill the can of green beans and drain saving the liquid. Slice the garlic clove and crush in a large bowl.
Next add the olive oil, dry mustard, sugar, vinegar, shrimp and beans. Put the mixture in the refrigerator.
Heat the liquid from the green beans and add bouillon cubes and stir until dissolved. Add enough water to make 2 cups. Add the 2/3 cup rice to the heat and bring to a boil. Cook until the rice is soft.
Spread the rice in a shallow pan to cool. Refrigerate for 10 minutes. Add the rice to the shrimp and bean mixture and toss together with celery, onion and lettuce. Use the soy sauce as an optional topping.
This makes about 4 servings and is sure to be a crowd pleaser.