Lemon Dill Shrimp Sandwiches Recipes

FISH AND SHRIMP SANDWICH IN A LEMON YOGURT SAUCE

Steps:

• For the bread: In a bowl, combine the yeast and warmed milk. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted butter and sugar. Mix well.
• Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl and cover with a clean towel. Let rise for 1 hour.
• Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise for 30 minutes.
• Preheat oven to 400 degrees F.
• Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed. If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack.
• For assembly: Melt the butter in a skillet over medium heat. Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and shrimp into small pieces.
• Add the fish and shrimp to the skillet, mix well, and cover with a lid.
• Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness. Serve immediately while the fish is hot.

LEMON & DILL SHRIMP SANDWICHES

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.

LEMON-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

GRILLED LEMON-DILL SHRIMP

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

SWEDISH SHRIMP SALAD WITH DILL

Steps:

• Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
• Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

LEMON SHRIMP DILL DIP

Steps:

• Mix all ingredients except shrimp until blended.
• Stir in shrimp.

LEMON-DILL TUNA MELT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
• Toast bread lightly on both sides in preheated oven, about 1 minute per side.
• Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
• Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.