Cool As A Cucumber Shrimp Sandwich Food

COOL AS A CUCUMBER! CHEESE, CUCUMBER AND CHIVE SANDWICH SPREAD

Cool As a Cucumber! Cheese, Cucumber and Chive Sandwich Spread image

A must for cool people - or those who like cucumbers! This is a very versatile sandwich spread or dip, which is so easy to whip up at the last minute; it makes VERY elegant sandwiches and is a wonderful accompaniment for smoked salmon, prawns (shrimp) or tuna. I have also used it to spread on savoury scones and crackers. If you plan to make this a day before you need to use it, you might like to salt the cucumbers first - as they do release water into the spread.

Provided by French Tart

Categories Spreads

Time 5m

Yield 8 Rounds Sandwiches, 8 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese
1/2 medium cucumber, finely diced
2 tablespoons chopped fresh chives
1 spring onion, finely diced
1 tablespoon of fresh mint, chopped or 1 teaspoon dried mint
salt and black pepper

Steps:

Allow the cream cheese to come to room temperature for about 10 to 15 minutes, to soften it slightly.
Add all the ingredients, EXCEPT the cucumber, and mix thoroughly. Season to taste with salt and pepper, then add the diced cucumber and gently fold through the mixture.Check the seasoning once more.
Serve as a sandwich spread or as a dip for crudites; also wonderful with crackers and scones. This spread is deleicious when served with smoked salmon and blinis.
Store in an airtight container in the fridge for up to 2 days.

Nutrition Facts : Calories 101.1, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92.1, Carbohydrate 2.1, Fiber 0.2, Sugar 1.3, Protein 1.9

AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES

Avocado Butter With Baby Shrimp Sandwiches image

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

Ingredients

6 slices egg bread or 6 slices white bread, crusts removed
1/4 cup soft butter
1 avocado, peeled
1 tablespoon lemon juice
1 teaspoon chili powder
salt
8 ounces cooked baby shrimp
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
salt
1/2 English cucumber, thinly sliced
watercress leaf

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

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH

Scandinavian Shrimp-and-Cucumber Sandwich image

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1 pound peeled, deveined medium shrimp
1/2 cup thinly sliced red onion
3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest
2 tablespoons rinsed capers
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup thinly sliced English cucumber
2 packed tablespoons chopped fresh dill
1/2 cup Neufchatel
4 slices pumpernickel sandwich bread, lightly toasted
4 hard-cooked eggs, sliced

Steps:

Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
Soak onion in cold water 10 minutes; drain.
Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.

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