Shrimp and sprouts sandwich

We got back from a hike yesterday and were looking for a simple, tasty meal.

"Where are the bratwursts?," asked the wife after searching unsuccessfully for them.  Planning ahead (there needs to be one in every family), she had bought some hot dog buns (whole-wheat, naturally) and bratwurst (organic, what do you think?)  so that we'd be able to make a quick dinner when we returned from the hiking trip.  

Unfortunately, earlier in the week, I was making gumbo.  The bratwursts were close enough to sausage, so I'd used them. 

Now it was up to me to concoct something. I looked in the fridge to see what we had:  shrimp and beansprouts.  And the usual staples.

I marinated the shrimp in lemon juice and turmeric.  Then sauteed the beansprouts with chopped green chilis.  The beansprouts and shrimp were tossed with fenugreek and cilantro leaves and cooked on low heat with a pinch of red chili pepper and salt until the shrimp was cooked through.

The mixture looks as if it were made for hot dog buns (see picture). Mouthful of flavor too.  And only 30 minutes from start to finish.

1.25 lb raw shrimp, peeled and deveined
1/2 tsp turmeric powder
juice of 1 lemon
1 green chili finely chopped
2 cups bean sprouts coarsely chopped
2 tbsp chopped fenugreek leaves (thawed if frozen)
3 tbsp chopped cilantro leaves and stems
1/4 tsp red chili powder
8 hot dog buns
  1. Marinate the shrimp in lemon juice and turmeric about 20 minutes.  Prepare the vegetables while the shrimp is marinating.
  2. Sautee beansprouts with green chili (3-4 minutes)
  3. Add fenugreek leaves and cilantro and continue sauteeing on low heat (2 minutes)
  4. Add red chili powder, salt to taste, shrimp and marinating mixture.  Cook until shrimp is cooked and all water has evaporated (5 minutes)
  5. Stuff a hot dog bun with 3 tbsp of the mixture
Makes 4 servings

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