Shrimp Melts! And a Giveaway

Shrimp Melts! And a Giveaway might be just the main course you are searching for. One portion of this dish contains roughly 63g of protein, 41g of fat, and a total of 751 calories. This pescatarian recipe serves 4 and costs $6.22 per serving. This recipe from Framed Cooks requires fresh parsley, shrimp, dijon mustard, and fresh chives. 230 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is outstanding. Similar recipes are Shrimp and Grits & Giveaway, Shrimp Avocado Salsa & Giveaway, and Low-Country Shrimp Boil & Giveaway.

Servings: 4

 

Ingredients:

2 bay leaves

Butter, room temperature

1 teaspoon Dijon mustard

1 tablespoon chopped fresh chives

2 tablespoons chopped fresh parsley

Fresh ground pepper

4 hot dog rolls

1/4 teaspoon hot sauce (Tabasco or whatever your fave is)

2 tablespoons kosher salt

1 tablespoon lemon juice (preferably fresh)

2 lemons, cut in half

1/2 cup mayonnaise

1 tablespoon Old Bay seasoning

1/4 cup minced red onion

2 pounds shrimp (large or medium), peeled and deveined

1 1/2 cup shredded Gruyere or Swiss cheese

Equipment:

pot

bowl

broiler

baking sheet

aluminum foil

Cooking instruction summary:

1. Pour about 4 quarts of water into a large pot and add lemons, Old Bay, bay leaves and salt, and bring to a boil. Add shrimp and cook for two minutes, then drain and transfer to a bowl of ice water to cool them down. As soon as they are cool enough to handle, chop them into bite-sized pieces.2. Spread the inside of the hot dog rolls with butter, and run them under the broiler until they are golden brown, watching them carefully to make sure they don't burn.3. Mix together mayo, onion, herbs, lemon juice, mustard and hot sauce. Season with salt and pepper, and then fold in shrimp.4. Fill the hot dog rolls with shrimp salad. Transfer to a foil-lined baking sheet and top with shredded cheese. Place the shrimp sandwiches under the broiler until the cheese is melted, about 5 minutes, watching carefully. Serve at once.

 

Step by step:


1. Pour about 4 quarts of water into a large pot and add lemons, Old Bay, bay leaves and salt, and bring to a boil.

2. Add shrimp and cook for two minutes, then drain and transfer to a bowl of ice water to cool them down. As soon as they are cool enough to handle, chop them into bite-sized pieces.

3. Spread the inside of the hot dog rolls with butter, and run them under the broiler until they are golden brown, watching them carefully to make sure they don't burn.

4. Mix together mayo, onion, herbs, lemon juice, mustard and hot sauce. Season with salt and pepper, and then fold in shrimp.

5. Fill the hot dog rolls with shrimp salad.

6. Transfer to a foil-lined baking sheet and top with shredded cheese.

7. Place the shrimp sandwiches under the broiler until the cheese is melted, about 5 minutes, watching carefully.

8. Serve at once.


Nutrition Information:

Quickview
750k Calories
62g Protein
41g Total Fat
30g Carbs
26% Health Score
Limit These
Calories
750k
38%

Fat
41g
64%

  Saturated Fat
13g
87%

Carbohydrates
30g
10%

  Sugar
5g
6%

Cholesterol
631mg
210%

Sodium
5777mg
251%

Get Enough Of These
Protein
62g
125%

Selenium
126µg
180%

Vitamin K
91µg
87%

Calcium
759mg
76%

Phosphorus
741mg
74%

Manganese
1mg
64%

Vitamin C
44mg
53%

Vitamin B12
3µg
53%

Zinc
6mg
45%

Iron
7mg
41%

Copper
0.71mg
36%

Magnesium
110mg
28%

Vitamin E
3mg
26%

Vitamin B1
0.35mg
24%

Folate
85µg
21%

Vitamin B3
3mg
17%

Vitamin B2
0.27mg
16%

Vitamin A
724IU
14%

Fiber
2g
11%

Potassium
390mg
11%

Vitamin B6
0.16mg
8%

Vitamin B5
0.68mg
7%

Vitamin D
0.33µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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