Open Face Shrimp And Egg Sandwich Recipes

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SHRIMP AND EGG OPEN SANDWICH



Shrimp and Egg Open Sandwich image

Topped with seasoned grilled shrimp, fluffy scrambled eggs, and spinach, this Shrimp and Egg Open Sandwich has an explosion of delicious flavor in every bite.

Provided by Elle

Categories     Breakfast     Lunch

Number Of Ingredients 11

6 large shrimp (peeled and deveined)
1 large egg
1 handful spinach
2 slices bread
salt, pepper, ground paprika, crushed red pepper (to taste)
olive oil, butter (to taste)
3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1/2 tsp curry powder
2 tbsp onion (diced)

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.

Nutrition Facts : Calories 353 kcal, ServingSize 1 serving

SHRIMP AND EGG DANISH SANDWICHES



Shrimp and Egg Danish Sandwiches image

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

1 lemon, halved
1 tablespoon plus 1 teaspoon coarsely chopped fresh dill, plus sprigs for steaming and garnish
3/4 pound rock shrimp
Coarse salt
1/4 cup mayonnaise
3/4 cup creme fraiche
8 slices thin, dense rye bread, crusts removed
4 large eggs, hard-boiled, peeled, and thinly sliced

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 AND EGG SANDWICHES



Shrimp and Egg Sandwiches image

Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.

Provided by TXOLDHAM

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 French baguettes
32 shrimp, boiled and peeled, tails removed
4 eggs, hardboiled, peeled and sliced
boston lettuce, washed and dried
8 tablespoons mayonnaise
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3

OPEN FACE SHRIMP AND EGG SANDWICH



Open Face Shrimp and Egg Sandwich image

Super easy and delicious.

Provided by Lynn / Turnips 2 Tangerines

Categories     Salad     Sandwiches

Number Of Ingredients 7

4 slices rye bread
4 tablespoons mayonnaise
4 large leaf butter lettuce
4 hard boiled eggs, sliced
1 1/2 cups cooked baby shrimp
3 sprigs chopped, fresh dill
salt and pepper, to taste

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



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.

NORWEGIAN OPEN FACED SHRIMP SANDWICH



Norwegian Open Faced Shrimp Sandwich image

A tasty open faced sandwich that is very easy to prepare and makes a nice presentation. You can use any kind of bread with this. From grouprecipes.com

Provided by Pesto lover

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 slices white bread, toasted
1/2 cup mayonnaise
1 garlic clove, mashed to a paste
1/8 teaspoon white pepper
2 tablespoons lemon juice
1/4-1/3 cup chopped dill
3 cups arugula, lightly packed (rocket)
1 red bell pepper, sliced into rings which are cut in half
1 lb cooked small shrimp, peeled & deveined
fresh dill sprig, for garnish

Steps:

  • Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
  • Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
  • Put arugula leaves on toast.
  • Arrange shrimp on top of arugula leaves.
  • Top with red pepper rings and garnish with fresh dill sprig.
  • Serve.

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

OPEN-FACE SHRIMP SANDWICHES



Open-Face Shrimp Sandwiches image

Sure, you could cover up these shrimp sandwiches with another layer of bread. But this way everyone gets to see the deliciousness that's in store for them!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 (8 inch) French bread baguette (8 inch), split
1/4 cup MIRACLE WHIP Dressing
3/4 lb. cooked cleaned small shrimp
2 KRAFT Big Slice Jalapeño Cheese Slices, cut in half
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

Steps:

  • Heat broiler.
  • Spread bread with dressing; place, cut sides up, on baking sheet. Top with shrimp and cheese.
  • Broil, 4 inches from heat, 2 min. or until shrimp are heated through and cheese is melted.
  • Sprinkle with cilantro. Squeeze lime juice over sandwiches. Cut each in half to serve.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

SHRIMP OPEN-FACED SANDWICH



Shrimp Open-Faced Sandwich image

These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

12 slices baguette, 1/4 inch thick
1/4 cup butter
2 garlic cloves
3/4 lb shrimp, peeled and deveined (26/30 count)
1/2 cup white wine
1 1/2 tablespoons parsley, chopped
1/4 cup mayonnaise
1/2 tablespoon dill, chopped
1/2 tablespoon chives, chopped
1/2 tablespoon parsley, chopped
24 slices radishes (sliced very thin)
24 leaves mache

Steps:

  • Preheat oven to 400 degrees.
  • Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
  • Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
  • Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
  • Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
  • Spread 1 teaspoon of the mayonnaise on each toast.
  • Top each slice with 2 whole cooked shrimp and 2 radish slices.
  • Garnish with mâche leaves.

Nutrition Facts : Calories 803.9, Fat 23.7, SaturatedFat 9.5, Cholesterol 163.9, Sodium 1486.8, Carbohydrate 105.5, Fiber 6, Sugar 1.9, Protein 34.7

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