Thursday, July 9, 2009

CEiMB: Shrimp Roll



This week's Craving Ellie in My Belly
is from MacDuff of Lonely Sidecar. MacDuff chose for us to make a web-based recipe, Lobster or Shrimp Rolls, by Ellie Krieger. This is a healthier version of the standard Lobster Roll. The recipe stated that you could use shrimp in place of the lobster. I happened to have some cooked shrimp on hand, so I went with that option. This recipe is a lighter version of the traditional roll because it substitutes some of the mayonnaise with non-fat Greek yogurt. I used a fat-free version from FAGE Yogurt. Other than that, the recipe is pretty standard, there is lemon and scallions, but I also added some fresh dill and fresh parsley. I thought the Shrimp Roll tasted pretty good. The yogurt didn't seem to take away from the flavor too much, and I definitely think that the addition of the fresh herbs really helped brighten up the flavor as well. If I made this again, I would probably use lobster. I think what was missing for me was the sweetness that the lobster would have added to the mix. The shrimp isn't as sweet as lobster, and the lobster would have added a nice balance to the tanginess of the lemon juice and the yogurt.

4 comments:

thenotsoskinnykitchen said...

Looks great!

sara said...

You are so right about the sweetness of the lobster, it makes a difference. Your sandwich looks great!

pinkstripes said...

Perfect summer/beach meal.

Leslie said...

This looks delicious. Great idea to add dill, I bet that punched up the flavor a lot!