Shrimp And Egg Danish Sandwiches Recipes

SHRIMP AND EGG DANISH SANDWICHES

Steps:

• Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
• Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
• Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
• Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

SHRIMP SALAD SANDWICH

Steps:

• Gather the ingredients.
• Add the kosher salt to a quart or so of water in a medium pot.
• Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
• Drain, rinse briefly under cool water, and pat dry.
• Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
• Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
• Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
• Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
• Serve on toasted rolls or buns with shredded lettuce.

SCRAMBLED EGGS AND SHRIMP

Steps:

• Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.

SHRIMP EGG SALAD

Steps:

• Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

SHRIMP AND EGG SANDWICHES

Steps:

• Cut baguettes in half and then slice lengthwise to make opening for salad.
• Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
• Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
• These can be served open-face or topped with other half of the baguette.
• Serve with your favorite summer salad.

SHRIMP WITH EGGS SCRAMBLE, CHINESE STYLE

Steps:

• Remove the shell, and devein the shrimps.
• Add 1 teaspoon of baking soda and one teaspoon of salt to the shrimps. Keep it in the refrigerator for thirty minutes. Rinse.
• Pouch the shrimps in boiling water until they turn color, about one minute. Drained.
• Mix the eggs, salt, sugar, sesame oil, chopped scallion and pouch shrimps in a bowl.
• Mix the cornstarch and water in a separate bowl to form a slurry. Combine the cornflour slurry with the egg liquid.
• Heat the oil in the wok until it starts smoky. Pour the egg into the wok, turn off the heat, or reduce to the minimum.
• Lightly move the egg until it is nearly cooked. Dish out immediately.

SHRIMP AND EGG OPEN SANDWICH

Steps:

• Season the shrimp with salt, pepper, and olive oil to taste.
• Whisk the egg in a small bowl with a bit of water or milk. In a skillet on medium heat, heat olive oil and butter and scramble the eggs. Season with salt and pepper to taste.
• Prepare olive oil in a skillet and lightly stir around the spinach and season with salt and pepper. Set aside.
• Grill the marinated shrimp and season with ground paprika. Cook until the shrimp becomes pink and fully cooked.
• Toast the bread slices with butter, and spread with the homemade dressing.
• Assemble the open sandwich with spinach, scrambled eggs, and grilled shrimp, and top with freshly ground pepper, and crushed red pepper flakes. Serve immediately.

OPEN FACE SHRIMP AND EGG SANDWICH

Steps:

• Spread each slice of rye bread with mayonnaise. Top with each slice with butter lettuce. Add one sliced hard-boiled egg on lettuce, top each egg with about 1/3 cup of baby shrimp. Sprinkle with salt and pepper.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

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.