Best Shrimp And Egg Sandwiches Recipes

SHRIMP AND EGG DANISH SANDWICHES

Shrimp and Egg Danish Sandwiches image

For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 8

Ingredients

1 lemon, halved
1 tablespoon plus 1 teaspoon coarsely chopped fresh dill, plus sprigs for steaming and garnish
3/4 pound rock shrimp
Coarse salt
1/4 cup mayonnaise
3/4 cup creme fraiche
8 slices thin, dense rye bread, crusts removed
4 large eggs, hard-boiled, peeled, and thinly sliced

Steps:

Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

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