Scandinavian Open Face Bay Shrimp Sandwich Recipes

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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 SALMON AND EGG SCANDINAVIAN SANDWICH



Open-Face Salmon and Egg Scandinavian Sandwich image

Make and share this Open-Face Salmon and Egg Scandinavian Sandwich recipe from Food.com.

Provided by Pesto lover

Categories     Breakfast

Time 8m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces smoked salmon
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 fresh dill sprigs
2 teaspoons soft butter
12 slices miniature party rye rounds

Steps:

  • Butter the bread and set aside.
  • Flake fish.
  • Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
  • Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

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 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

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH



Scandinavian Shrimp-and-Cucumber Sandwich image

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 11

1 pound peeled, deveined medium shrimp
1/2 cup thinly sliced red onion
3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest
2 tablespoons rinsed capers
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup thinly sliced English cucumber
2 packed tablespoons chopped fresh dill
1/2 cup Neufchatel
4 slices pumpernickel sandwich bread, lightly toasted
4 hard-cooked eggs, sliced

Steps:

  • Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
  • Soak onion in cold water 10 minutes; drain.
  • Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
  • Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.

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