Shrimp And Cucumber Sandwich Recipes

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.

Steps:

• In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
• Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

Steps:

• In medium bowl, combine all ingredients except croissants and lettuce; mix well.
• Line bottom halves of croissants with lettuce. Top each with seafood mixture. Cover with top halves of croissants.

Steps:

• Combine first 7 ingredients in a bowl.
• Trim the crusts from the bread slices.
• Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
• Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
• Chill, covered until serving.

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.

Steps:

• In a small bowl, combine green onions, cream cheese, mayonnaise, yogurt, dill, garlic salt, and pepper.
• Split rolls and spread each half with cream cheese mixture.
• Arrange shrimp on bottom halves of rolls. Top with cucumber slices, radish slices, and lettuce leaves. Place top halves of rolls over all and serve.

Steps:

• In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.

Steps:

• For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Steps:

• On bread of choice, spread cream cheese, add cucumber, shrimp and onion. Slice and enjoy