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Global warming a myth? My dead plants and asthmatic cat beg to differ.

Unusually warm summer westcoast nights reminded me of the other, more balmy, coastal nights which reminded me of shell fish and then lobster rolls or shrimp rolls in this case. All thoughts lead to food. Starting with last night’s butter poached shrimp, this refreshing meal practically made itself.

The thing about nutritionist Ellie Krieger besides her Stepford eyes, is that she’s the cinchiest kind of nutritionist. No grow your own this or homemade stock that, just put some real healthy stuff together and call it a day. We stole this recipe from her while she was in her regenerative trance.you are getting very healthy




shrimped up lobster rolls

preptime 10 minutes serves 4
1/2 c nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
3 T mayonnaise
1 stalk celery, finely chopped
1 T chopped scallion greens (about 1 scallion)
1 T fresh lemon juice
1 lb cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups). I added one lobster tail that was on sale at Ralph’s.
Salt and freshly ground black pepper
4 whole-wheat hot dog buns
1 T extra-virgin olive oil
  1. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  2. In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice.
  3. Fold in the shrimp and season, to taste, with salt and pepper. Chill until ready to use.
  4. Just before serving, open the hot dog buns and brush the inside with olive oil.
  5. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes.
  6. Fill each with 3/4 cup of the lobster mixture and serve immediately.


  • Use greek yogurt.
  • Use pre-cooked shrimp from store.
  • Make ahead of time.
  • Don’t grill buns.

recipe adapted from Ellie Krieger and provided by your friends at crunchtimefood.com


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