1 tablespoon of olive oil
1 crushed garlic clove
1/2 finely chopped onion
1/2 cup peeled and diced tomato
Dried thyme and dietetic salt to taste
1 tablespoon of parsley
3 tablespoons of shredded shrimp
2 tablespoons of light mayonnaise
1 or 2 slices of low-fat bread
1 piece of lemon balm, thinly sliced
1 tablespoon of olive oil
1 crushed garlic clove
1/2 finely chopped onion
1/2 cup peeled and diced tomato
Dried thyme and dietetic salt to taste
1 tablespoon of parsley
3 tablespoons of shredded shrimp
2 tablespoons of light mayonnaise
1 or 2 slices of low-fat bread
1 piece of lemon balm, thinly sliced
Heat the olive oil in a pan and let the garlic and onion caramelize
Add the tomato, season with salt to taste, and stir well
Add the parsley and shrimp, mix well, and let it simmer
Take an experienced palate to adjust the seasoning if needed. Reserve
Spread a generous layer of light mayonnaise on one side of one slice of bread and cover it with the refried shrimp
Arrange the slices of lemon balm on top of the shrimp and serve the open-faced sandwich, either way.
