Avocado Butter With Baby Shrimp Sandwiches Recipes

SHRIMP SANDWICHES (AKA EASY ENTERTAINING)

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.

SHRIMP AND AVOCADO SANDWICHES

Steps:

• Peel the avocado and place the flesh in a bowl. Using the back of a spoon, coarsely mash the flesh and season with salt, pepper, and lemon juice. Spread the mixture on one side of two of the bread slices. Top with shrimp and lettuce. Spread one side of the remaining two bread slices with the mayonnaise. Set those bread slices, mayonnaise side down, on top of the sandwich. Cut in half or quarters before serving.

AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES

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.

SHRIMP-LOUIE SANDWICH

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.

AVOCADO BUTTER

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.