Shrimp Luncheon Sandwiches Pretty And Pink Recipes

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CUCUMBER SHRIMP TEA SANDWICHES



Cucumber Shrimp Tea Sandwiches image

I think tea sandwiches are just so cute and elegant. The recipe for these came from a wonderful fund raiser party for the theater where I volunteer and used to be the box office manager. They were so pretty, elegant, and delicious. The servings will actually depend on how many shrimp you have to work with. From what I observed, people will pick up two at a time and possibly return for more.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup minced green onion
1/4 cup tub-style light cream cheese, softened
1/4 cup fat-free mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon fresh dill
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 lbs small shrimp or 1 1/2 lbs shrimp, cooked and peeled
1 cucumber, sliced very thin
1 loaf bread, your choice (pumpernickel was the bread served at the party)

Steps:

  • Combine first 7 ingredients in a bowl.
  • Trim the crusts from the bread slices.
  • Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
  • Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
  • Chill, covered until serving.

Nutrition Facts : Calories 345.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 181.7, Sodium 749.1, Carbohydrate 39.4, Fiber 2.2, Sugar 5.3, Protein 30.1

SHRIMP SANDWICH



Shrimp Sandwich image

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

1 1/2 lbs baby shrimp (cooked) or 1 1/2 lbs large shrimp (cooked)
3/4 cup mayonnaise (preferably homemade, I used Best Foods)
12 slices white bread (home-style)
1/2 head romaine lettuce, coarsely shredded
sea salt
Worcestershire sauce

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

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

BANG BANG SHRIMP SANDWICH WITH SLAW



Bang Bang Shrimp Sandwich With Slaw image

Make and share this Bang Bang Shrimp Sandwich With Slaw recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 25m

Yield 4 Sandwiches

Number Of Ingredients 14

1 quart canola oil
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
1 tablespoon chili-garlic sauce
3 cups shredded red cabbage
1 cup grated carrot
3 teaspoons sugar
2 limes, juiced
3 tablespoons olive oil
1 1/2 lbs small shrimp, peeled and deveined
3/4 cup cornstarch
4 brioche buns, toasted
2 scallions, sliced
kosher salt

Steps:

  • Equipment:.
  • Heavy pot for frying or table top fryer.
  • In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
  • In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
  • Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
  • Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.

MILE-HIGH SHRIMP SANDWICHES



Mile-high shrimp sandwiches image

Make and share this Mile-high shrimp sandwiches recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 large carrot, peeled and julienned
salt
1/4 cup julienned red onion
2 teaspoons fresh lemon juice
2 teaspoons light brown sugar
1/2 teaspoon grated fresh ginger
1 pinch cayenne pepper, to taste
kosher salt
1 avocado
1 lime, juice of
6 slices sourdough bread or 6 slices other coarse crusty bread, light toasted
1 package radish sprouts or 1 package alfalfa sprout
1 1/2 lbs peeled deveined and cooked shrimp

Steps:

  • Blanch the julienned carrot in rapidly boiling salted water for about 30 seconds, or until the color is set, but the carrot is still very crip.
  • Drain well and cool under cold running water.
  • Pat dry.
  • Combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
  • Season with salt and additional cayenne, if desired.
  • Set aside.
  • Halve avocado, remove pit and scoop the flesh into a small bowl.
  • Mash, then add the lime juice and salt to taste; stir to combine.
  • Lay the toast on a plate.
  • Spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
  • Arrange the shrimp over the salad.
  • *Cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!

Nutrition Facts : Calories 365.2, Fat 8.8, SaturatedFat 1.5, Cholesterol 172.8, Sodium 569.6, Carbohydrate 41.1, Fiber 4.6, Sugar 2.8, Protein 29.6

SHRIMP CHEESE SANDWICH



Shrimp Cheese Sandwich image

Make and share this Shrimp Cheese Sandwich recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb cooked shrimp, shelled and coursely chopped
1 cup cheddar cheese, grated
2 tablespoons butter
1/8 cup onion, minced
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon paprika
pepper
6 rolls, split and slightly buttered

Steps:

  • Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
  • Fill rolls with mixture.
  • Broil until bubbly and lightly brown.

Nutrition Facts : Calories 328.4, Fat 13.2, SaturatedFat 6.8, Cholesterol 109.7, Sodium 874.3, Carbohydrate 32.5, Fiber 1.4, Sugar 1.9, Protein 19

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  • Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
  • Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, 1/2 cup mayo. Stir it all together and you have your spread.
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