Shrimp And Egg Sandwiches Recipes

Steps:

• Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
• Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
• Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
• Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

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:

• Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

Steps:

• In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Steps:

• Cut baguettes in half and then slice lengthwise to make opening for salad.
• Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
• Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
• These can be served open-face or topped with other half of the baguette.
• Serve with your favorite summer salad.