Shrimp Sandwiches (aka Easy Entertaining)
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 o...
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 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 mayonnaise
- 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.
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