I love shrimp. Heck, I love seafood period! So when I saw shrimp on sale at the store I grabbed a couple bags and set my mind to plan a couple nice "Summer" type dishes. Should I grill them? Should I make a salad (which I will be doing so keep an eye out for that post!)? Oh, I have it, Kevin loves sandwiches so lets do that. I wasn't sure how he would feel about the shrimp OR the pesto. He has been kind of iffy on pesto but come around much more since I started making my own.
He kind of hung over my shoulder while I was making them, and I was wondering if I was going to get any complaints, but he is used to me subbing Greek yogurt for everything now and as soon as he saw my homemade pesto he actually seemed excited. Who knew?
I have to say that I am in love with these sandwiches! They are creamy, crunchy, and sweet. Now I am hooked and craving all kinds of seafood! I am sad that Kevin isn't working where he was last year because some of the customers used to bring him fresh crab they had just caught. That was what I made my Crab Salad Sammies, and Crab Stuffed Mushrooms with. I guess I will just have to throw a crab pot out there and see what happens right?
Creamy Pesto Shrimp Rolls
2 tablespoons olive oil
1 pound medium shrimp, (fresh or frozen) peeled, deveined and chopped
Kernels from 2 ears of corn (if using frozen, about 1 cup drefosted)
1/2 red bell pepper, finely diced
3 green onions, thinly sliced (whites and greens)
1/4 cup fat free yogurt
1/4 classic pesto, (can use store bought)
1 lemon, juiced
Cracked black pepper
4 hoagie rolls
In a skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Turn off the heat the heat, stir in the corn. and let cool.
In a medium bowl, stir together the Greek yogurt, pesto, and lemon juice. Add the shrimp corn mixture, bell pepper and green onions, toss. Season to taste with salt and pepper. Serve in rolls.