Shrimp Sandwich
"This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani."
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
6 sandwiches
- Serves:
- 6
ingredients
- 1 1⁄2 lbs baby shrimp (cooked) or 1 1/2 lbs large shrimp (cooked)
- 3⁄4 cup mayonnaise (preferably homemade, I used Best Foods)
- 12 slices white bread (home-style)
- 1⁄2 head romaine lettuce, coarsely shredded
- sea salt
- Worcestershire sauce
directions
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
