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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2005
- 12 oz frozen cooked baby shrimp thawed
- 1/3 cup mayonnaise
- 2 teaspoons finely chopped fresh dill
- 24 thin slices egg bread
- 24 thin slices white sandwich bread
- 1/3 cup butter softened
- 24 Dill sprigs
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.
Nutritional facts <b>Per sandwich:</b> about
- Sodium 176 mg
- Protein 5 g
- Calories 119.0
- Total fat 6 g
- Cholesterol 48 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 8.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 4.0