Best Lemon Dill Shrimp Sandwiches Recipes

LEMON & DILL SHRIMP SANDWICHES

Lemon & Dill Shrimp Sandwiches image

Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 9

Ingredients

4 hoagie buns, split
1 tablespoon butter
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1/2 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Lettuce leaves and sliced tomato

Steps:

Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL image

Categories Shellfish Dill

Yield 16

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 tablespoons plus 1/4 cup finely chopped fresh dill
2 tablespoons plus 1/4 cup lemon juice
1 pound small bay shrimp
16 slices rye or pumpernickel cocktail bread
16 butter lettuce leaves
4 teaspoons red lumpfish caviar
Lemon slices
Dill sprigs

Steps:

Whisk mayonnaise, 2 tablespoons finely chopped fresh dill and 2 tablespoons lemon juice in small bowl to blend. (Mayonnaise mixture can be prepared 1 day ahead. Cover and refrigerate.) Combine shrimp, remaining 1/4 cup dill and 1/4 cup lemon juice in medium bowl. Cover shrimp mixture and refrigerate at least 1 hour and up to 4 hours, stirring occasionally. Spread mayonnaise mixture on cocktail bread slices. Top each bread slice with small piece of lettuce and 2 tablespoons shrimp mixture; garnish with 1/4 teaspoon red lumpfish caviar. Twist lemon slices around dill sprig and place on top of each sandwich. Transfer sandwiches to serving platter.