Shrimp and Green Onion Sandwiches

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By: The Homemakers Test Kitchen

Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.

Ingredients

1 lb (500 g) shrimp, shelled and deveined

2 tbsp (30 mL) vegetable oil

1 cup (250 mL) minced green onion

1 tbsp (15 mL) grated gingerroot

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) white pepper

1/3 cup (75 mL) mayonnaise

2 tsp (10 mL) lemon juice

Softened butter

18 slices white or egg sandwich bread

Preparation

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

Serving(s): 27 to 36

Nutritional Information
Per each of 36 pieces: about
Calories	69
Protein	3 g
Fat (total)	4 g
Sat. Fat	1 g
Carbohydrate	6 g
Cholesterol	19 mg
Sodium	127 mg
Calcium	2 % RDI
Iron	4 % RDI
Vitamin A	2 % RDI
Vitamin C	2 % RDI
Folate	6 % RDI

Also in this menu:

A menu fit for a queen

Source

Homemakers Magazine: May 2006

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