Open-Faced Shrimp-and-Egg Sandwiches
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Open-Faced Shrimp-and-Egg Sandwiches
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 472 |
| pro | 34 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 556 mg |
| sodium | 783 mg |
| potassium | 516 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 42 |
| vit A | 31 |
| vit C | 25 |
| folate | 59 |
- Preparation time: 10 minutes
Ingredients
- 2 tbsp butter
- 8 slices white bread
- 8 leaves red leaf lettuce
- 32 thin slices English cucumber
- 8 hard-cooked eggs, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 16 thin slices sweet white onion
- Shrimp Salad:
- 12 oz thawed cooked peeled cold-water shrimp
- 2 tbsp mayonnaise
- 1 tbsp minced fresh dill
- 1 tbsp lemon juice
- 1 pinch pepper
Preparation
Shrimp salad: In bowl, combine shrimp, mayonnaise, dill, lemon juice and pepper; set aside.
Butter bread slices. Top each with lettuce, cucumber, eggs, salt, pepper, onion and shrimp salad.
Butter bread slices. Top each with lettuce, cucumber, eggs, salt, pepper, onion and shrimp salad.
Source : Canadian Living Magazine: June 2010
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