Baby Shrimp Heart Tea Sandwiches
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 119 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 |
| chol | 48 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 4 |
| folate | 7 |
Toronto caterer Dinah Koo of Koo and Co. receives daily orders for trays of her updated classic tea sandwiches. The fun shapes, from hearts and pinwheels to checkerboards and ribbons, appeal to the young and the young-at-heart.
Ingredients
Preparation
In sieve set over bowl, press shrimp firmly to remove any liquid.
In bowl, combine shrimp with mayonnaise and dill; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Using 2-inch (5 cm) heart-shaped cutter, cut two hearts from each slice of bread. Set half of the hearts aside. Using 1-inch (2.5 cm) heart-shaped cutter, cut out heart shape from centre of remaining hearts. Reserve cutouts for another use.
Spread whole hearts and heart rings with butter. Top each whole heart with heart ring, butter side down. Fill centre with heaping tablespoonful (15 mL) of the shrimp mixture. Garnish with dill sprig.
Source : Canadian Living Magazine: June 2005
- Keywords : Sandwich; Snacks; Tea time; Bread; Shrimp; Mayonnaise; Make-Ahead;
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