Open Face Shrimp And Egg Sandwich Food

SHRIMP AND EGG OPEN SANDWICH

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.

OPEN - FACE BAY SHRIMP SANDWICH

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.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

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.

OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH

Steps:

• Butter the bread and set aside.
• Flake fish.
• Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
• Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

OPEN-FACE SHRIMP SANDWICHES

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.

SHRIMP OPEN-FACED SANDWICH

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.

SHRIMP AND EGG DANISH SANDWICHES

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.

OPEN-FACED EGG SANDWICHES

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.