SHRIMP SALAD SANDWICH
Shrimp Salad Sandwich is an easy, creamy shrimp salad that makes a great sandwich.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.
SHRIMP SALAD SANDWICH
Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two.
Provided by Janet A. Zimmerman
Categories Lunch Dinner Sandwiches Salad
Time 45m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 607 kcal, Carbohydrate 45 g, Cholesterol 229 mg, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, Sodium 2768 mg, Sugar 4 g, Fat 33 g, ServingSize 2 sandwiches (2 servings), UnsaturatedFat 0 g
MINI SPICY SHRIMP SALAD SANDWICHES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- 12 mini soft dinner rolls, toasted
- In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
- In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.
SHRIMP-SALAD ROLLS
Parker House rolls became famous in the late 19th century at Boston's Parker House hotel -- here they provide an airy, chewy bed for sweet and tangy shrimp salad your guests will love.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.
- Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.
- Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.
FINGER SANDWICHES RECIPE BY TASTY
Here's what you need: brown bread, chutney, cheddar cheese, white bread, wholegrain mustard, ham, white bread, cream cheese, smoked salmon, fresh dill, granary bread, butter, cucumber, salt, pepper
Provided by Ellie Holland
Categories Snacks
Yield 12 finger sandwiches
Number Of Ingredients 15
Steps:
- While the tortes are chilling, get started on the sandwiches.
- Assemble each sandwich and cut off the crusts.
- Lay out on a plate and leave to chill in the fridge.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
SHRIMP SALAD TEA SANDWICHES
Using sprouts in these flavorful sandwiches will add color and crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
- Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
SHRIMP SANDWICH
This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Nutrition Facts : Calories 391.3, Fat 13.5, SaturatedFat 2, Cholesterol 246.8, Sodium 1541.8, Carbohydrate 35.8, Fiber 2.3, Sugar 4.7, Protein 30.5
LEMON & DILL SHRIMP SANDWICHES
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
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.
SHRIMP SALAD SANDWICHES
Enjoy these delicious shrimp salad sandwiches for a filling meal that's ready in only 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, mix mayonnaise, soy sauce, sugar and ginger. Stir in shrimp and onion.
- Spread butter on 1 side of 4 bread slices. Top 2 bread slices with cucumber slices. Spread about 1/3 cup shrimp mixture on cucumber slices; top with remaining bread.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 760 mg, Sugar 9 g, TransFat 1/2 g
SHRIMP SALAD FOR SANDWICHES
I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d'oeuvre. I recommend using Gulf shrimp.
Provided by kapes13
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
- Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.2 g, Cholesterol 98.8 mg, Fat 11.6 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 266.1 mg, Sugar 2.2 g
SHRIMP SALAD SANDWICH
Make and share this Shrimp Salad Sandwich recipe from Food.com.
Provided by PugMomma Brenda
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.
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