Shrimp Open Faced Sandwich Recipes

OPEN-FACED SEAFOOD SANDWICHES

Open-Faced Seafood Sandwiches image

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

Ingredients

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

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.

OPEN-FACE SHRIMP SANDWICHES

Open-Face Shrimp Sandwiches image

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

Ingredients

1 (8 inch) French bread baguette (8 inch), split
1/4 cup MIRACLE WHIP Dressing
3/4 lb. cooked cleaned small shrimp
2 KRAFT Big Slice Jalapeño Cheese Slices, cut in half
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

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

NORWEGIAN OPEN FACED SHRIMP SANDWICH

Norwegian Open Faced Shrimp Sandwich image

A tasty open faced sandwich that is very easy to prepare and makes a nice presentation. You can use any kind of bread with this. From grouprecipes.com

Provided by Pesto lover

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

12 slices white bread, toasted
1/2 cup mayonnaise
1 garlic clove, mashed to a paste
1/8 teaspoon white pepper
2 tablespoons lemon juice
1/4-1/3 cup chopped dill
3 cups arugula, lightly packed (rocket)
1 red bell pepper, sliced into rings which are cut in half
1 lb cooked small shrimp, peeled & deveined
fresh dill sprig, for garnish

Steps:

Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
Put arugula leaves on toast.
Arrange shrimp on top of arugula leaves.
Top with red pepper rings and garnish with fresh dill sprig.
Serve.

SHRIMP OPEN-FACED SANDWICH

Shrimp Open-Faced Sandwich image

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

Ingredients

12 slices baguette, 1/4 inch thick
1/4 cup butter
2 garlic cloves
3/4 lb shrimp, peeled and deveined (26/30 count)
1/2 cup white wine
1 1/2 tablespoons parsley, chopped
1/4 cup mayonnaise
1/2 tablespoon dill, chopped
1/2 tablespoon chives, chopped
1/2 tablespoon parsley, chopped
24 slices radishes (sliced very thin)
24 leaves mache

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 - FACE BAY SHRIMP SANDWICH

Open - Face Bay Shrimp Sandwich image

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

Ingredients

1/2 cup mayonnaise
1/2 cup fresh dill, chopped
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
4 slices egg bread or 4 slices pumpernickel bread, toasted
1 lb cooked bay shrimp, drained, patted dry
4 butter lettuce leaves
1/2 English cucumber, thinly sliced
4 slices tomatoes
4 lemon slices, thin
4 fresh dill sprigs

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

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