Best Shrimp And Egg Danish Sandwiches Recipes

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH

Scandinavian Shrimp-and-Cucumber Sandwich image

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1 pound peeled, deveined medium shrimp
1/2 cup thinly sliced red onion
3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest
2 tablespoons rinsed capers
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup thinly sliced English cucumber
2 packed tablespoons chopped fresh dill
1/2 cup Neufchatel
4 slices pumpernickel sandwich bread, lightly toasted
4 hard-cooked eggs, sliced

Steps:

Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
Soak onion in cold water 10 minutes; drain.
Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

Scandinavian Open-Face Bay Shrimp Sandwich image

Categories Sandwich Herb Shellfish No-Cook Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

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

Steps:

Combine first 4 ingredients in medium bowl. 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, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

SHRIMP AND EGG SANDWICHES

Shrimp and Egg Sandwiches image

Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.

Provided by TXOLDHAM

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 French baguettes
32 shrimp, boiled and peeled, tails removed
4 eggs, hardboiled, peeled and sliced
boston lettuce, washed and dried
8 tablespoons mayonnaise
salt & freshly ground black pepper

Steps:

Cut baguettes in half and then slice lengthwise to make opening for salad.
Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
These can be served open-face or topped with other half of the baguette.
Serve with your favorite summer salad.

Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3