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  • Shrimp & Egg Salad Sandwich

    Whip up this yummy sandwich packed with protein, calcium and iodine for merienda or your child’s pambaon.
  • shrimp and egg salad sandwich


    •    100 grams shrimps, peeled    
    •    15 grams onions
    •    Oil
    •    Dash of salt and pepper
    •    1 egg, boiled, coarsely chopped
    •    30 grams celery
    •    Dash of paprika
    •    45 grams mayonnaise    
    •    20 grams salad greens     
    •    Focaccia bread

    1.    Sauté peeled shrimps and onion in oil.
    2.    Season with salt and pepper.
    3.    Remove shrimp from heat.
    4.    Combine sautéed shrimp, chopped egg, celery, paprika, and mayonnaise.
    5.    Cut focaccia bread lengthwise and grill.
    6.    Spread mayo on one side, line with salad greens, then top with prepared shrimp-and-egg mixture.
    7.    Cover with the other half of the focaccia.
    8.    Serve with fried potato wedges.

    Photography by Bahaghari, MFI

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