Open Face Shrimp Sandwiches With Lemon And Dill Recipes

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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

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.

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.

OPEN-FACE SHRIMP SANDWICHES



Open-Face Shrimp Sandwiches image

Yield 25 - 30

Number Of Ingredients 7

1 (8-ounce) package cream cheese, softened
1/3 cup mayonnaise
1/2 pound cooked shrimp, finely chopped
2 tablespoons lemon juice
1 teaspoon chopped parsley
1/2 teaspoon dried dill
1 baguette, thinly sliced into rounds

Steps:

  • Cream together cream cheese and mayonnaise; stir in shrimp, lemon juice, parsley, and dill. Cover and refrigerate a few hours. Spread shrimp mixture on baguette slices. Cover and refrigerate until ready to serve. Serve on tray or platter with lemon slices and parsley.

Nutrition Facts : Nutritional Facts Serves

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.

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL



OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL image

Categories     Shellfish     Dill

Yield 16

Number Of Ingredients 9

1 cup mayonnaise
2 tablespoons plus 1/4 cup finely chopped fresh dill
2 tablespoons plus 1/4 cup lemon juice
1 pound small bay shrimp
16 slices rye or pumpernickel cocktail bread
16 butter lettuce leaves
4 teaspoons red lumpfish caviar
Lemon slices
Dill sprigs

Steps:

  • Whisk mayonnaise, 2 tablespoons finely chopped fresh dill and 2 tablespoons lemon juice in small bowl to blend. (Mayonnaise mixture can be prepared 1 day ahead. Cover and refrigerate.) Combine shrimp, remaining 1/4 cup dill and 1/4 cup lemon juice in medium bowl. Cover shrimp mixture and refrigerate at least 1 hour and up to 4 hours, stirring occasionally. Spread mayonnaise mixture on cocktail bread slices. Top each bread slice with small piece of lettuce and 2 tablespoons shrimp mixture; garnish with 1/4 teaspoon red lumpfish caviar. Twist lemon slices around dill sprig and place on top of each sandwich. Transfer sandwiches to serving platter.

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.

OPEN - FACE BAY SHRIMP SANDWICH



Open - Face Bay Shrimp Sandwich image

A great Scandinavian sandwich that is excellent with a nice bisque! For a Finnish touch, add hard-boiled egg to the sandwich! This would also make a great appetizer or finger food plate. Just cut bread into small pieces and serve. This can also be eaten as a wrap in a tortilla shell.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Combine first 4 ingredients in medium bowl and 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. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
  • Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

Nutrition Facts : Calories 366, Fat 14.5, SaturatedFat 2.5, Cholesterol 200.8, Sodium 633.4, Carbohydrate 31, Fiber 1.9, Sugar 4.3, Protein 28.1

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