Sabas 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.

SABA'S SHRIMP SANDWICHES

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic has turned golden, about 2 minutes. Stir in the chopped chile peppers, and cook for 1 to 2 minutes more. Add the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes.
• Stir in the lemon juice, seasoned salt, black pepper, and cilantro, and cook for another minute to incorporate the flavors. Pile the shrimp onto the toasted French bread and serve. Use any liquid remaining in the skillet as dip for the sandwiches, or pour over it the sandwiches before serving.

SABA'S SHRIMP SANDWICHES

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic has turned golden, about 2 minutes. Stir in the chopped chile peppers, and cook for 1 to 2 minutes more. Add the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes.
• Stir in the lemon juice, seasoned salt, black pepper, and cilantro, and cook for another minute to incorporate the flavors. Pile the shrimp onto the toasted French bread and serve. Use any liquid remaining in the skillet as dip for the sandwiches, or pour over it the sandwiches before serving.