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| General Category : Sandwiches-Burgers-Wraps |
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| Food Group : Seafood-Crustacean, Vegetables |
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| Preparation Method : Skillet |
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| Add some zing to the traditional array of tea sandwiches with these up-to-date fillings. |
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Ingredients
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1 lb (500 g) shrimp, shelled and deveined |
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2 tbsp (30 mL) vegetable oil |
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1 cup (250 mL) minced green onion |
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1 tbsp (15 mL) grated gingerroot |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) white pepper |
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1/3 cup (75 mL) mayonnaise |
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2 tsp (10 mL) lemon juice |
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Softened butter |
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18 slices white or egg sandwich bread |
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Preparation
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Place shrimp in food processor; pulse until minced but not pasty. Heat oil in skillet over high heat; sauté shrimp, onion, ginger, salt and pepper until shrimp is just pink, about 2 minutes. Transfer to bowl; let cool. Pour off any liquid that has accumulated in bottom of bowl. Mix in mayonnaise and lemon juice. Butter bread on one side. Top half of the bread slices with 1/4 cup/60 mL shrimp salad; cover with remaining slices. Cut off crusts; cut into finger sandwiches as desired.
Makes 27 to 36 pieces
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Nutritional information
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Per each of 36 pieces: about 69 cal, 3 g pro, 4 g total fat (1 g sat. fat), 6 g carb, 0 g fibre, 19 mg chol, 127 mg sodium. % RDI: 2% calcium, 4% iron, 2% vit A, 2% vit C, 6% folate.
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Source
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Homemakers Magazine: May 2006
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