Dilled Shrimp Salad Sandwiches Recipes

DILL SHRIMP SALAD SANDWICH

Dill Shrimp Salad Sandwich image

A refreshing and bright summer dish that you can enjoy all year long!

Provided by Estelle Forrest

Number Of Ingredients 13

Ingredients

2 lb Large Shrimp, deviened, peeled, tail-off
8 Croissants (sliced into buns)
8 pieces Green Leaf Lettuce
1 English Cucumber (seeded, peeled, diced)
4 Celery Hearts (strings removed, diced)
½ Red Onion (diced)
4 Garlic Cloves (minced)
8 oz Greek Yogurt
½ cup Fresh Dill (chopped )
2 Lemons (zested, juiced)
1 tbsp Dijon Mustard
1 tbsp Old Bay Seasoning
½ cup Honey

Steps:

Prepare all of the ingrients. Start water boiling for shrimp.
Add half of lemon juice to boiling water. Add raw shrimp to boiling water. Let cook for 4 minutes (should be juice pink). Drain into colander and rinse with cool water.
Roughly chop shrimp into ½ inch pieces, Set aside to let cool completley.
Combine yogurt, garlic, dill, remaining lemon juice, lemon zest, mustard, honey and old bay seasoning.
Add cucumber, onion, celery, and chopped shrimp to a bowl. Pour yogurt mix over and toss to coat.
Serve between two halves of the croissant with a piece of green leaf on the bottom half.

LEMON & DILL SHRIMP SANDWICHES

Lemon & Dill Shrimp Sandwiches image

Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 9

Ingredients

4 hoagie buns, split
1 tablespoon butter
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1/2 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Lettuce leaves and sliced tomato

Steps:

Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

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