Open Face Shrimp Sandwiches Recipes

Steps:

• To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
• Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
• Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
• Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
• Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.

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:

• 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:

• 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:

• 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:

• 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:

• 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.