Swedish Shrimp Sandwich
Salad or Open Face Sandwich- you decide! This cold water creamy shrimp salad with dill is a refreshing lunch or appetizer.
Servings: 16 crostini
Calories: 75kcal
Ingredients
- 1 lb frozen baby shrimp or fresh, cleaned if you can get it!
- 3 tablespoon mayonnaise
- 3 tablespoon sour cream
- 1 teaspoon fresh lemon juice
- 3 tablespoon fresh dill fronds chopped
- 3 drops hot sauce I used Frank's
- ¼ teaspoon salt
- pinch white pepper optional
- 16 baguette slices see below for main course variation.
- 2 tablespoon olive oil
- 1 tablespoon red onion, minced optional
Instructions
- Preheat oven to 350°.
- Brush the baguette slices on both sides with olive oil and bake at 350° for 15-20 minutes. Turn slices half way through. Cool. Crostini can be made ahead and stored in air tight container up to a week.
- Defrost baby shrimp and squeeze out excess moisture. Do not skip this step or your shrimp salad mixture will be runny rather than creamy.
- Mix all ingredients except bread and olive oil, in a bowl and mix well.
- Top the cooled crostini with a Tablespoon or so of the shrimp salad mixture and serve.
Notes
Variations:
- You can serve the shrimp salad on unbaked, fresh baguette slices or allow guests to spoon the salad on their bread or crackers themself.
- This is delicious served on pumpernickel bread, trimmed of crusts.
- For a main course it will serve 4 people. Serve atop lettuce leaf if desired and pass bread selection separately.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg