Shrimp Salad For Sandwiches Recipes

SHRIMP SALAD FOR SANDWICHES

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.

SHRIMP SALAD SANDWICH

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 (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and 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.

MINI SPICY SHRIMP SALAD SANDWICHES

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 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.

SHRIMP-LOUIE SANDWICH

Steps:

• In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
• Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.

SHRIMP SALAD SANDWICHES

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.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

SHRIMP SALAD TEA SANDWICHES

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 SALAD SANDWICHES

Steps:

• Mix mayo, lemon juice, seafood seasoning and Worcestershire sauce until blended.
• Combine shrimp, celery and onions in medium bowl. Add mayo mixture; mix lightly.
• Fill toast slices with lettuce, tomatoes and shrimp mixture to make 4 sandwiches.

SHRIMP SALAD SANDWICHES

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.