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 SHRIMP AND EGG SANDWICH
Super easy and delicious.
Provided by Lynn / Turnips 2 Tangerines
Categories Salad Sandwiches
Number Of Ingredients 7
Steps:
- Spread each slice of rye bread with mayonnaise. Top with each slice with butter lettuce. Add one sliced hard-boiled egg on lettuce, top each egg with about 1/3 cup of baby shrimp. Sprinkle with salt and pepper.
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 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 AND EGG SANDWICHES
Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.
Provided by TXOLDHAM
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut baguettes in half and then slice lengthwise to make opening for salad.
- Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
- Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
- These can be served open-face or topped with other half of the baguette.
- Serve with your favorite summer salad.
Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3
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-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
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
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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