Sunday, February 12, 2012

Shrimp Salad Sando

This is the triple S sandwich. Since I bashed one local big box last blog I thought I would throw some praise on another. Many times on Friday, when Avril and I commuted together, we would hit the Costco for dinner. There were samples for appetizers while we gathered our meal: A rotisserie chicken, fresh baked bread, shrimp cocktail and a bottle of yummy discount wine. At home, we would throw together a salad and added extra horseradish and Tapatio to the cocktail sauce.  This created a respectable family meal with wine for under $30. The added bonus was lots of leftovers for weekend noshing. This sandwich is repository for leftover shrimp.

Remove the tails and chop the shrimp into bite sized pieces, add Best Foods mayo and chopped celery.  Salt and pepper to taste. You could add some herbs if available. Scoop into a bolillo roll and add a squeeze of lemon just before eating. Nom Nom!

Photobucket Triple S Sando- Shrimp Salad Sandwich


Chilebrown said...

There is something about seafood, celery and mayo that hits the soul taste buds.

Zoomie said...

I was all set to recommend thinning the mayo with lemon juice when you mentioned squeezing it over the top. Either way, that hit of lemon sets all the rest off.

Greg said...

Chilebrown- I never thought about it but you are correct. Many applications.
Zoomie- The lemon makes it. I put it on just before serving to keep the acid from "cooking" the shrimp more.