Open Face Shrimp Sandwiches With Lemon And Dill Recipes

Steps:

• Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Steps:

• Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
• Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

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 large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

Steps:

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

Steps:

• Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
• Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
• Put arugula leaves on toast.
• Arrange shrimp on top of arugula leaves.
• Top with red pepper rings and garnish with fresh dill sprig.
• Serve.

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

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.