Avocado Butter With Baby Shrimp Sandwiches Food
SHRIMP SANDWICHES (AKA EASY ENTERTAINING)
I love that there is no cooking required with this recipe, especially if you buy pre-cooked shrimp which is so tempting when the temperatures outside are climbing into the 100's! Use a colorful variety of tomatoes to prettify your platter. Lining everything up and allowing guests to build their own sandwiches is really an easy way to entertain and it keeps things interesting. If you're really pressed for time, you can even use a selection of good cold cuts, salami, etc and cut your prep time in half!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Chop and pat dry your cooked shrimp.
- In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
- Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil if you're feeling fancy.
- Brush your bread lightly with butter and toast on a hot skillet until golden brown on one side. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you're ready to feed a crowd.
AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES
The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers.
Provided by Leslie
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
- In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
- Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
- Pat cucumber dry with paper towels.
- Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
- Repeat for remaining sandwiches.
Nutrition Facts : Calories 159.4, Fat 10, SaturatedFat 3.5, Cholesterol 57.2, Sodium 176.8, Carbohydrate 11.9, Fiber 1.7, Sugar 0.8, Protein 6.3
AVOCADO BUTTER
This is a great butter to have on hand for a variety of things such as grilled chicken and fish. Cooking time includes refrigerating time. Will keep forever in the freezer! Enjoy!
Provided by KPD123
Categories Low Protein
Time 2h5m
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Place in plastic wrap or wax paper and form into a log. Twist the ends shut.
- Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 99.3, Fat 10.7, SaturatedFat 6, Cholesterol 24.4, Sodium 14.1, Carbohydrate 1.3, Fiber 0.7, Sugar 0.2, Protein 0.3
AVOCADO BUTTER
This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Recipe #202691. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.
Provided by Engrossed
Categories Lemon
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
- Place in a decorative dish and refrigerate until firm and ready to use.
- A melon baller works great to scoop out balls to place on the hot fish.
Nutrition Facts : Calories 119.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 30.5, Sodium 96.9, Carbohydrate 1.8, Fiber 0.7, Sugar 0.4, Protein 0.4
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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