Shrimp Salad Finger Sandwiches Recipes

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SHRIMP SALAD TEA SANDWICHES



Shrimp Salad Tea Sandwiches image

Using sprouts in these flavorful sandwiches will add color and crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 dozen

Number Of Ingredients 10

1 cup cooked medium shrimp (about 8 ounces), finely chopped
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Finely grated zest of 2 lemons
1 teaspoon Worcestershire sauce
1/3 cup mayonnaise
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
24 thin slices white bread
3 ounces sprouts (optional)

Steps:

  • In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
  • Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

SHRIMP SALAD SANDWICH



Shrimp Salad Sandwich image

Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two.

Provided by Janet A. Zimmerman

Categories     Lunch     Dinner     Sandwiches     Salad

Time 45m

Yield 2

Number Of Ingredients 10

1 teaspoon kosher salt
12 ounces small or medium raw shrimp , peeled and deveined
1 1/2 teaspoons Old Bay seasoning, divided
2 teaspoons lemon juice, or more to taste
1/3 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 to 2 ribs celery, chopped
1 to 2 scallions, chopped, about 1/3 cup
2 sandwich rolls, hoagie rolls , or large hamburger buns, split and toasted
3/4 cup shredded iceberg or romaine lettuce (shredded)

Steps:

  • Gather the ingredients.
  • Add the kosher salt to a quart or so of water in a medium pot.
  • Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
  • Drain, rinse briefly under cool water, and pat dry.
  • Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
  • Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
  • Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
  • Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
  • Serve on toasted rolls or buns with shredded lettuce.

Nutrition Facts : Calories 607 kcal, Carbohydrate 45 g, Cholesterol 229 mg, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, Sodium 2768 mg, Sugar 4 g, Fat 33 g, ServingSize 2 sandwiches (2 servings), UnsaturatedFat 0 g

SHRIMP SALAD FOR SANDWICHES



Shrimp Salad for Sandwiches image

I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d'oeuvre. I recommend using Gulf shrimp.

Provided by kapes13

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 6

¾ cup cooked shrimp
½ red bell pepper, chopped into 1-inch pieces
¼ cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons mayonnaise
salt and ground black pepper to taste

Steps:

  • Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
  • Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.2 g, Cholesterol 98.8 mg, Fat 11.6 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 266.1 mg, Sugar 2.2 g

SHRIMP SALAD SANDWICH



Shrimp Salad Sandwich image

Make and share this Shrimp Salad Sandwich recipe from Food.com.

Provided by PugMomma Brenda

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery ribs, minced
1/2 cup mayonnaise
1 dash onion salt
salt and pepper
seasoning salt
celery salt
8 slices your choice bread, toasted
lettuce, and (optional)
tomatoes, slices (optional)

Steps:

  • Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

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