Best Open Face Shrimp Sandwiches Recipes

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL

Steps:

• Whisk mayonnaise, 2 tablespoons finely chopped fresh dill and 2 tablespoons lemon juice in small bowl to blend. (Mayonnaise mixture can be prepared 1 day ahead. Cover and refrigerate.) Combine shrimp, remaining 1/4 cup dill and 1/4 cup lemon juice in medium bowl. Cover shrimp mixture and refrigerate at least 1 hour and up to 4 hours, stirring occasionally. Spread mayonnaise mixture on cocktail bread slices. Top each bread slice with small piece of lettuce and 2 tablespoons shrimp mixture; garnish with 1/4 teaspoon red lumpfish caviar. Twist lemon slices around dill sprig and place on top of each sandwich. Transfer sandwiches to serving platter.

OPEN-FACE SHRIMP SANDWICHES

Steps:

• Cream together cream cheese and mayonnaise; stir in shrimp, lemon juice, parsley, and dill. Cover and refrigerate a few hours. Spread shrimp mixture on baguette slices. Cover and refrigerate until ready to serve. Serve on tray or platter with lemon slices and parsley.

OPEN-FACE SHRIMP SANDWICHES

Steps:

• Heat broiler.
• Spread bread with dressing; place, cut sides up, on baking sheet. Top with shrimp and cheese.
• Broil, 4 inches from heat, 2 min. or until shrimp are heated through and cheese is melted.
• Sprinkle with cilantro. Squeeze lime juice over sandwiches. Cut each in half to serve.