Shrimp Stack-Ups Recipe
Summary
Ingredients
| 2 4 1/2 ounce cans shrimp, drained, deveined, and chopped | ||
| Lemon juice | 1 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), diced | |
| 2 tablespoons chopped sweet pickle | ||
| 2 tablespoons thinly sliced green onion | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1/3 cup low calorie mayonnaise-type dressing | ||
| 3 English muffins, split and toasted | ||
| Boston lettuce leaves | 6 | |
| Tomato slices | 6 | |
| 1 hard cooked egg, sliced | ||
Directions
In small bowl sprinkle shrimp with lemon juice; add diced celery, chopped sweet pickle, sliced green onion, salt, pepper, and mayonnaise-type dressing.
Mix gently; chill.
To assemble, top each muffin half with lettuce leaf and / tomato slice.
Spoon about 1/3 cup of the shrimp mixture atop tomato slices.
Garnish with egg slices
Mix gently; chill.
To assemble, top each muffin half with lettuce leaf and / tomato slice.
Spoon about 1/3 cup of the shrimp mixture atop tomato slices.
Garnish with egg slices
Chef
