Best Avocado Butter With Baby Shrimp Sandwiches Recipes

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SHRIMP SANDWICHES (AKA EASY ENTERTAINING)



Shrimp Sandwiches (aka Easy Entertaining) image

I love that there is no cooking required with this recipe, especially if you buy pre-cooked shrimp which is so tempting when the temperatures outside are climbing into the 100's! Use a colorful variety of tomatoes to prettify your platter. Lining everything up and allowing guests to build their own sandwiches is really an easy way to entertain and it keeps things interesting. If you're really pressed for time, you can even use a selection of good cold cuts, salami, etc and cut your prep time in half!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 13

6 soft fresh bread rolls
1 small head of green lettuce
2 medium tomatoes (thickly sliced)
2 avocados (pitted, peeled and sliced (optional))
8-10 fresh basil leaves for garnish (optional)
1 lb large shrimp (cooked, shelled and coarsely chopped)
1/4 cup real mayo
2 Tbsp sour cream
2 tsp Dijon mustard (Grey Poupon)
1 tsp lemon juice
1 Tbsp fresh dill (finely chopped)
2 Tbsp fresh green onion (finely chopped)
1 small cucumber (diced)

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.

AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES



Avocado Butter With Baby Shrimp Sandwiches image

The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers.

Provided by Leslie

Categories     Spreads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

6 slices egg bread or 6 slices white bread, crusts removed
1/4 cup soft butter
1 avocado, peeled
1 tablespoon lemon juice
1 teaspoon chili powder
salt
8 ounces cooked baby shrimp
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
salt
1/2 English cucumber, thinly sliced
watercress leaf

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.

Nutrition Facts : Calories 159.4, Fat 10, SaturatedFat 3.5, Cholesterol 57.2, Sodium 176.8, Carbohydrate 11.9, Fiber 1.7, Sugar 0.8, Protein 6.3

AVOCADO BUTTER



Avocado Butter image

This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Recipe #202691. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.

Provided by Engrossed

Categories     Lemon

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 6

1/2 cup butter, softened
1/2 cup avocado, mashed
4 tablespoons fresh lemon juice
2 tablespoons fresh parsley, minced (some day I'm going to try cilantro)
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt

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.

Nutrition Facts : Calories 119.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 30.5, Sodium 96.9, Carbohydrate 1.8, Fiber 0.7, Sugar 0.4, Protein 0.4

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