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meatless friday redesign While there's nothing like a good lobster roll in the summer, I can't justify the expense. This week I rolled up a less-extravagant version of this classic summer sandwich. Serve it with a fresh garden salad and corn on the cob, and keep your kitchen cool on a hot day. This is a salad you'll want to put together a few hours in advance, to give the flavors time to mingle. "Meatless Friday: Budget-friendly seafood rolls" by Barb Szyszkiewicz (CatholicMom.com) Copyright 2018 Barb Szyszkiewicz. All rights reserved.[/caption]

Budget-Friendly Seafood Rolls

1/4 lb. large shrimp (31-40 per pound), about 8-10 8 oz. chunk-style imitation lobster 1/8 cup onion, finely diced 1/8 cup celery, finely diced 1/2 cup mayonnaise 1/2 tsp. Old Bay seasoning (adjust to taste) 1/2 tsp. lemon zest 1 tsp. lemon juice Peel and devein shrimp. Remove tails. If shrimp is raw, sauté it quickly in a bit of olive oil and allow to cool before using in salad. Cut shrimp and imitation lobster into 1/2-inch pieces. Combine all ingredients in a mixing bowl, tossing gently until well mixed. Cover and refrigerate at least four hours before serving. Serve on warmed, buttered hot-dog buns. (In the spirit of keeping this dish budget-friendly, I served the seafood salad on hot-dog buns we had left over from a picnic instead of running to the store for the pricey New England-style buns that are hard to get in this area of the country.) "Meatless Friday: Budget-friendly seafood rolls" by Barb Szyszkiewicz (CatholicMom.com) Copyright 2018 Barb Szyszkiewicz. All rights reserved.[/caption]

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Copyright 2018 Barb Szyszkiewicz, OFS