New England-Style Shrimp Rolls with Grilled Green & Yellow Wax Bean Salad

Anyone that knows me, knows how much I LOVE to eat!!! I’m always open to trying new recipes and expanding my taste pallet. If you are as busy as me, you may not have the time to cook or eat healthy all the time. With my schedule I’ve found it easy to prepare large meals and snacks at the beginning of each week to keep me from wasting money on fast food and junk. If you’ve ever visited NYC or lived here you know it’s expensive and I’m all about saving a coin 😉 On that note I thought I would share a few easy low calorie meals I’ve prepared to help you get through a busy week. Enjoy!!!!!!

Cook Time: 25-35mins
Makes 2 Servings
Nutrition 575 calories

• 8 Ounces Shrimp
• 2 Hot Dog Buns
• 3 Ounces Green Beans
• 3 Ounces Yellow Wax Beans
• 1 Lemon
• 1 Stalk Celery
• 1 Bunch Tarragon (optional)
• 2 Teaspoons Dijon Mustard
• 2 Teaspoons Old Bay Seasoning
• 1 Mini Bottle Tabasco Hot Sauce (optional)
• 1 Shallot (optional)
• ¼ Cup Mayonnaise
1 Prepare the ingredients:
Preheat the grill or stove on a medium-high flame. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stem ends of the green and yellow wax beans. Quarter and deseed the lemon. Small dice the celery. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Cook the shrimp:
Add half the Old Bay or Tony Chachere seasoning and the shrimp to the pot of boiling water. Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Thoroughly drain the cooked shrimp and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a medium bowl.

3 Make the vinaigrette:
Add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

4 Dress the shrimp:
To the bowl of cooked shrimp, add the mayonnaise, tarragon, celery, 1 tablespoon of the vinaigrette, all but a pinch of the remaining Old Bay seasoning and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined; season with salt and pepper to taste.

5 Grill the beans & buns:
Add the green and yellow wax beans to the preheated grill in a single, even layer, perpendicular to the grate. If broiling, arrange the beans on a sheet pan in a single, even layer. (Alternatively, heat a stovetop grill pan on medium-high until hot.) Cook the beans, turning halfway through, 1 to 2 minutes, or until slightly blackened and blistered. While the beans cook, add the buns and toast 3 to 5 seconds per side, or until warmed through. (I always substitute Hawaiian sweet rolls for hot dog buns).

6 Finish & plate your dish:
In a medium bowl, combine the grilled green and yellow wax beans and as much of the remaining vinaigrette as you’d like; toss to combine and season with salt and pepper to taste. Divide the toasted buns between 2 plates. Fill each with half the dressed shrimp; garnish with the remaining Old Bay seasoning. Serve with the finished green and yellow wax beans and any remaining hot sauce on the side. Let me know how it turns out!!!

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