Somewhere in the depths of my cabinets, I have a set of little yellow porcelain dishes that once belonged to my grandma. They’re shaped like little fish, hollowed out on top to hold something like a seafood salad. I love them, but they take up a lot of space because they don’t stack, whatsoever. I need to be able to store them in a special way and they claim more room than I think they should.
Anyways, the fish dishes found their way to me when she downsized (she didn’t have room for them either) and they’ve been with me ever since. Maybe it’s because I don’t play bridge, but I have never thrown a party where I got to use them. So there they sit, waiting.
I think it’d be easier to just find a reason to bring out the dishes than it would be to teach my friends to play cards, so as of today, I’m vowing to do it. This recipe is based on the shrimp salad that my grandma was very fond of serving inside the little fish; although, if flatbread had been around for her parties, she probably would have made this wrap instead, and sold the dishes in a yard sale. The flatbread wrap makes for tidy eating while you’re holding a hand of cards!
To make the shrimp salad, combine the shrimp, yogurt, mayonnaise, dill, vinegar, celery, onion, paprika, red pepper, black pepper, seafood seasoning, and mustard together until well blended, then season with salt if desired. Arrange some lettuce leaves on one side of flatbread, then top with the shrimp salad before rolling up, beginning at the rounded end of the flatbread. Cut in half.