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Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots

Serves 4

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    Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots

    The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack.

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    Sustainability status

    Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.

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    Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots

      Ingredients

      • 1 cup (250 mL) small pink shrimp, cooked and peeled
      • 1/4 cup (60 mL) celery
      • 1/4 cup (60 mL) finely chopped green onion
      • 1/4 cup (60 mL) finely sliced radish
      • 1/4 tsp (1 mL) Dijon mustard
      • 1 Tbsp (15 mL) freshly squeezed lemon juice
      • 1 Tbsp (15 mL) finely chopped parsley
      • 1 Tbsp (15 mL) finely chopped chives
      • Pinch of salt
      • 1/4 tsp (1 mL) freshly ground pepper
      • 1 cup (250 mL) sunflower or pea shoots
      • 4 butter lettuce leaves
      • 4 slices of whole grain bread

      Nutrition

      Per serving:

      • calories134
      • protein10 g
      • total fat2 g
        • sat. fat1 g
      • total carbohydrates18 g
        • sugars3 g
        • fibre4 g
      • sodium244 mg

      Directions

      01

      In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.

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      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.