Shrimp and Hummus Sandwiches
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- kosher salt
- 3/4 pound peeled and deveined medium shrimp
- 1/2 English cucumber, sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 8 slices pumpernickel bread, toasted
- 1 cup hummus
- vegetable chips, for serving (optional)
Directions
- In a large saucepan of salted water, bring the shrimp to a boil and cook until opaque, 2 to 3 minutes; drain.
- Halve the shrimp lengthwise and place in a large bowl. Add the cucumber and toss with the lemon juice and oil.
- Dividing evenly, top the bread with the hummus and the shrimp mixture. Serve with chips, if desired.
Nutritional Information
- Per Serving
- Calories 360
- Fat 12.5g
- Sat Fat 2g
- Cholesterol 129mg
- Sodium 809mg
- Protein 27g
- Carbohydrate 36g
- Sugar 1g
- Fiber 7g
- Iron 5mg
- Calcium 110mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Since shrimp are almost always shipped frozen and defrosted before they hit the fish case in the market, save money and be
assured of freshness by buying bagged frozen shrimp. For best results, look for “IQF” (individually quick-frozen) on the label.
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