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.
Nutrition Facts : Calories 353 kcal, ServingSize 1 serving
OPEN - FACE BAY SHRIMP SANDWICH
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
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
SHRIMP OPEN-FACED SANDWICH
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
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
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.
SHRIMP AND EGG DANISH SANDWICHES
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
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-FACE SHRIMP SANDWICHES
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
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
HOT AND CRUSTY SHRIMP SANDWICH
This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time.
Provided by GaylaJ
Categories Lunch/Snacks
Time 48m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
- Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
- Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
- Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
- Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.
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