SEAFOOD SANDWICH
Steps:
- In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
- Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.
Nutrition Facts : Calories 478 calories, Carbohydrate 39.7 g, Cholesterol 48.1 mg, Fat 30 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1413.3 mg, Sugar 10.3 g
SHRIMP AND EGG DANISH SANDWICHES
For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 16
Number Of Ingredients 8
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 APPETIZER SPREAD
There's no secret to this creamy seafood appetizer-it's simply delicious! I originally tasted it at a friend's house, and I liked it so much that I requested the recipe. It's since become a family favorite. -Brenda Buhler, Abbotsford, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. , Spread mixture on a round 12-in. serving platter. Top with seafood sauce. Sprinkle with shrimp, mozzarella, green pepper, tomato and onions. Refrigerate until serving. Serve with crackers.
Nutrition Facts : Calories 136 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 372mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
ZESTY SHRIMP SPREAD
Make the Zesty Shrimp Spread from My Food and Family for your next party or potluck! Chopped cooked shrimp, Parmesan cheese, parsley and garlic are blended with cream cheese and mayo for an easy and flavorful shrimp spread.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 3h10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese and mayo in medium bowl with mixer until blended.
- Add remaining ingredients; mix well.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CREAMY SHRIMP SPREAD
A former co-worker shared this recipe with me. It's easy to make but so delicious-people keep coming back for more! The spread is also good served on crackers or fresh vegetables, and it can be served for any type of party, casual or fancy.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.
Nutrition Facts :
SHRIMP SPREAD I
This easy, layered shrimp spread is my mom's favorite munchie. Serve it with your favorite crackers.
Provided by Christine Sandwith
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Mix cream cheese, sour cream and mayonnaise together. Spread the mixture onto the bottom of a 12-inch round pizza pan. Sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp. Sprinkle cheese, chopped pepper, green onions and tomatoes to finish. Refrigerate until you are ready to serve.
Nutrition Facts : Calories 468.9 calories, Carbohydrate 15 g, Cholesterol 179.4 mg, Fat 34.2 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 1070.9 mg, Sugar 8.2 g
SHRIMP SANDWICH SPREAD
Make and share this Shrimp Sandwich Spread recipe from Food.com.
Provided by Margie Brock
Categories Lunch/Snacks
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients in the order given.
- Spread on bread or toast points open style.
- Serve.
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
SHRIMP SALAD SPREAD
An adaptation of Paula Dean's sandwich spread, but made for dipping. It can be inexpensive and the best at the party! A food processer dream recipie
Provided by bc-florida
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mince shrimp in food processor--spatula out in mixing bowl.
- Cut up celery and mince finely in processor--add eggs cut in half and pulse to a mince. Add all to bowl.
- Add mayonnaise and seasonings except for paprika and fold/mix.
- Add to serving bowl,sprinkle with paprika serve with Melba toast/ sociables / crackers of your choice. Refrigerate before serving.
- Make sure the Old Bay is added just right and it will be the best at the party, guaranteed!
Nutrition Facts : Calories 145.6, Fat 7.6, SaturatedFat 1.5, Cholesterol 193.8, Sodium 266.7, Carbohydrate 4.4, Fiber 0.3, Sugar 1.5, Protein 14.5
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-LOUIE SANDWICH
This sandwiched-riff on the famed salad, said to have originated in California, is the perfect summertime lunch to enjoy outdoors. We warm the namesake ingredient in butter, then lightly dress it in a lemony ketchup sauce flecked with paprika and ancho chili powder.
Provided by Greg Lofts
Time 20m
Yield Makes 2
Number Of Ingredients 11
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.
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5/5 (7)Total Time 25 minsCategory Main CourseCalories 659 per serving
- For the Caesar dressing, in a blender or food processor, combine mayonnaise, Parmesan, lemon juice, dijon, anchovy paste, Worcestershire sauce, a 1/4 teaspoon of salt and a 1/2 teaspoon of black pepper. Process until smooth. With the motor running, remove the feed tube and slowly drizzle in a 1/3 cup of olive oil. Set aside until ready to use.
- For the shrimp, preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
- Place shrimp on the baking sheet, drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until evenly coated with oil and seasoning. Spread apart so there is a small amount of space between each shrimp.
- Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use. Leave the oven on.
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