Curry Naan Open Faced Grilled Shrimp Sandwich Recipes

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CRISPY CURRY CUTLET SANDWICHES ON NAAN BREAD



Crispy Curry Cutlet Sandwiches on Naan Bread image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds ground lamb or turkey
1 box chopped organic frozen spinach, defrosted and wrung dry
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets
2 round tablespoons garam masala, 2 palmfuls, or other curry powder
Salt and pepper
Salt and pepper
3 to 4 cloves garlic, finely chopped
3 vine tomatoes, halved and thinly sliced
1/2 red onion, very thinly sliced
Olive oil, for drizzling
4 Naan breads

Steps:

  • Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
  • Combine the remaining mint with tomatoes, onions and some salt and pepper.
  • Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
  • Get Rachael's shopping list for this episode's recipes here.

SHRIMP OPEN-FACED SANDWICH



Shrimp Open-Faced Sandwich image

These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

12 slices baguette, 1/4 inch thick
1/4 cup butter
2 garlic cloves
3/4 lb shrimp, peeled and deveined (26/30 count)
1/2 cup white wine
1 1/2 tablespoons parsley, chopped
1/4 cup mayonnaise
1/2 tablespoon dill, chopped
1/2 tablespoon chives, chopped
1/2 tablespoon parsley, chopped
24 slices radishes (sliced very thin)
24 leaves mache

Steps:

  • Preheat oven to 400 degrees.
  • Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
  • Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
  • Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
  • Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
  • Spread 1 teaspoon of the mayonnaise on each toast.
  • Top each slice with 2 whole cooked shrimp and 2 radish slices.
  • Garnish with mâche leaves.

Nutrition Facts : Calories 803.9, Fat 23.7, SaturatedFat 9.5, Cholesterol 163.9, Sodium 1486.8, Carbohydrate 105.5, Fiber 6, Sugar 1.9, Protein 34.7

OPEN-FACED SEAFOOD SANDWICHES



Open-Faced Seafood Sandwiches image

Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Steps:

  • Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

NORWEGIAN OPEN FACED SHRIMP SANDWICH



Norwegian Open Faced Shrimp Sandwich image

A tasty open faced sandwich that is very easy to prepare and makes a nice presentation. You can use any kind of bread with this. From grouprecipes.com

Provided by Pesto lover

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 slices white bread, toasted
1/2 cup mayonnaise
1 garlic clove, mashed to a paste
1/8 teaspoon white pepper
2 tablespoons lemon juice
1/4-1/3 cup chopped dill
3 cups arugula, lightly packed (rocket)
1 red bell pepper, sliced into rings which are cut in half
1 lb cooked small shrimp, peeled & deveined
fresh dill sprig, for garnish

Steps:

  • Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
  • Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
  • Put arugula leaves on toast.
  • Arrange shrimp on top of arugula leaves.
  • Top with red pepper rings and garnish with fresh dill sprig.
  • Serve.

SHRIMP AND SPINACH WITH TOMATO CURRY OVER NAAN



Shrimp and Spinach with Tomato Curry Over Naan image

Categories     Leafy Green     Shellfish     Tomato     Vegetable     Bake     Sauté     Quick & Easy     Seafood     Shrimp     Curry     Spinach     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

4 frozen tandoori naan, such as Green Guru or Deep brands (do not thaw)
1 lb peeled and deveined medium-large shrimp (26 to 30 per lb)
1/4 teaspoon salt
3 tablespoons unsalted butter
1 teaspoon chopped garlic
1 (14 1/2 oz) jar Patak's Rich Tomato & Onion Cooking Sauce (Dopiaza)
3/4 cup water
1 (5- to 6-oz) package fresh baby spinach leaves (6 to 7 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.
  • Meanwhile, pat shrimp dry and sprinkle with salt. Melt butter in a 12-inch heavy skillet over moderately high heat, then transfer 1 tablespoon melted butter to a small bowl. Add garlic and shrimp to skillet and sauté over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes. Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes. Stir in spinach until just wilted. Season with salt and remove from heat.
  • Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.

HOT AND CRUSTY SHRIMP SANDWICH



Hot and Crusty Shrimp Sandwich image

This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time.

Provided by GaylaJ

Categories     Lunch/Snacks

Time 48m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 garlic clove, minced
2 teaspoons dry mustard
1 teaspoon salt
1/4 cup lemon juice
2 teaspoons red wine vinegar
1 dash cayenne pepper
1/2 medium red onion, thinly sliced
1/2 lb large raw shrimp, peeled and deveined
1 loaf French bread, cut in half horizontally (reserve half for other use)
6 tablespoons butter, at room temperature
5 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons sliced black olives
3 tablespoons chopped pimiento

Steps:

  • To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
  • Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
  • Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
  • Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
  • Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.

OPEN-FACE SHRIMP SANDWICHES



Open-Face Shrimp Sandwiches image

Sure, you could cover up these shrimp sandwiches with another layer of bread. But this way everyone gets to see the deliciousness that's in store for them!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 (8 inch) French bread baguette (8 inch), split
1/4 cup MIRACLE WHIP Dressing
3/4 lb. cooked cleaned small shrimp
2 KRAFT Big Slice Jalapeño Cheese Slices, cut in half
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

Steps:

  • Heat broiler.
  • Spread bread with dressing; place, cut sides up, on baking sheet. Top with shrimp and cheese.
  • Broil, 4 inches from heat, 2 min. or until shrimp are heated through and cheese is melted.
  • Sprinkle with cilantro. Squeeze lime juice over sandwiches. Cut each in half to serve.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH



Scandinavian Open-Face Bay Shrimp Sandwich image

Categories     Sandwich     Herb     Shellfish     No-Cook     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
4 egg or pumpernickel bread slices, toasted
1 pound cooked bay shrimp, drained, patted dry
4 butter lettuce leaves
1/2 English hothouse cucumber, thinly sliced
4 tomato wedges
4 thin lemon slices
4 fresh dill sprigs

Steps:

  • Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

CURRY NAAN GRILLED CHICKEN SANDWICH



Curry Naan Grilled Chicken Sandwich image

Make and share this Curry Naan Grilled Chicken Sandwich recipe from Food.com.

Provided by Fuichan

Categories     Lunch/Snacks

Time 30m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 16

4 pieces naan bread, curry taste
16 ounces chicken thighs, boneless skinless
2 cups Simply Potatoes Traditional Mashed Potatoes
2 teaspoons milk
1/4 cup alfredo sauce
1/8 teaspoon cumin
2 pieces avocados
4 slices swiss cheese
4 slices American cheese
4 tablespoons tomato sauce
4 slices bacon
1 teaspoon garlic
2 teaspoons shallots
1/4 cup cilantro
2 tablespoons butter, unsalted
1/4 teaspoon salt

Steps:

  • (Direction for Garlic Herb Butter).
  • Put garlic, shallot and cilantro in food processor, chop all.
  • Add butter and salt, process well to mix well.
  • (Direction for Sandwich).
  • Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
  • Season chicken with salt and pepper then grill, bake bacon to be crisp.
  • Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
  • Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
  • Place another half piece of Naan on it, put on serving plate.

CURRY NAAN OPEN FACED GRILLED SHRIMP SANDWICH



Curry Naan Open Faced Grilled Shrimp Sandwich image

Make and share this Curry Naan Open Faced Grilled Shrimp Sandwich recipe from Food.com.

Provided by Fuichan

Categories     Lunch/Snacks

Time 30m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 16

1/2 cup tomato sauce
2 cups Simply Potatoes Traditional Mashed Potatoes
1 tablespoon milk
1/4 cup alfredo sauce
2 teaspoons cilantro, chopped
1/16 teaspoon salt, for mushed potato
1 pinch ground pepper, for mushed potato
4 pieces naan bread, curry taste
16 pieces shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1/8 teaspoon cumin
1/16 teaspoon salt, for shrimp
1 pinch ground pepper, for shrimp
2 pieces avocados
2 slices swiss cheese
2 slices American cheese

Steps:

  • Preheat oven to 350°F.
  • Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over Alfredo sauce and mixture. Bake until edges are bubbly.
  • Add cilantro and seasoning salt and pepper then mix well.
  • Heat small skillet on medium heat, put on olive oil add shrimp to cook, then seasoning cumin, salt and pepper.
  • Cut Naan half then assemble with tomato sauce, avocado, mushed potato, grilled shrimp, American cheese and Swiss cheese.
  • Bake in the oven 2-4 minutes until cheese melt and toast another half together.
  • Take out from oven, place on a serving platter with another half piece of Naan on the side and serve it.

Nutrition Facts : Calories 116.7, Fat 9.2, SaturatedFat 4.1, Cholesterol 18, Sodium 330.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.5, Protein 5.7

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