Dilly Shrimp & Cucumber Sandwiches |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 each | N/A | N/A | 300 | N/A | 11g | 1840mg | 31g | 18g | 105mg |
| INGREDIENTS: | ||
| SPREAD: 1/4 cup sour cream (regular, light or no-fat) | 1/4 cup salad dressing or mayonnaise | 2 (4-1/2-ounces) cans medium shrimp, drained, rinsed |
| 1 tablespoon instant minced onion | 3/4 teaspoon dried dill weed | 1/4 teaspoon hot pepper sauce |
| SANDWICH: 4 rye hamburger buns | 4 lettuce leaves | 1 medium (1 cup) cucumber, sliced 1/8-inch |
| 1 | In medium bowl combine all spread ingredients; mix well. Cover; refrigerate at least 1 hour to blend flavors. |
| 2 | To assemble each sandwich, place about 1/4 cup shrimp mixture on bottom half of bun; top with lettuce leaf, cucumber slices and top half of bun. Serve with additional cucumber slices. |