Best Mile High 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.

MILE-HIGH SHRIMP SANDWICHES

Steps:

• Blanch the julienned carrot in rapidly boiling salted water for about 30 seconds, or until the color is set, but the carrot is still very crip.
• Drain well and cool under cold running water.
• Pat dry.
• Combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
• Season with salt and additional cayenne, if desired.
• Set aside.
• Halve avocado, remove pit and scoop the flesh into a small bowl.
• Mash, then add the lime juice and salt to taste; stir to combine.
• Lay the toast on a plate.
• Spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
• Arrange the shrimp over the salad.
• *Cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!

SHRIMP SANDWICH

Steps:

• Cool the cooked shrimp and shell and devein.
• If the shrimp are large, cut them in half lengthwise.
• Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
• Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.

MILE HIGH SHREDDED BEEF SANDWICHES

Steps:

• In a skillet, brown both sides of meat in oil.
• Add onions, and celery and saute briefly. Transfer to slow cooker.
• Add broth.
• Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
• Shred beef.
• Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
• Combine vegetables, and meat.
• Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
• Cover and cook on high for 1 hour, Remove bay leaf.
• Pile into 8 sandwich rolls, and serve.

HOT AND CRUSTY SHRIMP SANDWICH

Steps:

• To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
• Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
• Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
• Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
• Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.