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Shrimp Salad Finger Sandwiches

Source: Casual Cuisines of the World - Country Inn
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Active Time:  15 Minutes
Total Time:  3 Hours 15 Minutes
  Makes 16 tea sandwiches; serves 4
Afternoon tea traditionally begins with the arrival of small sandwiches, often gaily presented on a tiered étagère. These delicate sandwiches made with shrimp will bring the salt breeze of the Georgia Low Country to your tea.
1 cup fresh-cooked bay shrimp or other tiny fresh-cooked shelled shrimp
1/4 cup finely diced celery
1 tablespoon finely diced green bell pepper
7  1/2 tablespoons mayonnaise, plus mayonnaise for spreading
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh dill
1/2 teaspoon salt
12 hard-cooked egg yolks
1 1/2 teaspoons Dijon mustard
Pinch of cayenne pepper
8 thin slices dense-textured white sandwich bread
16-20 baby arugula sprigs
4 thin slices dense-textured wheat bread
Shrimp Salad Finger Sandwiches Recipe at
Place the shrimp in a bowl and add the celery, bell pepper, 4 tablespoons of the mayonnaise, the ground pepper, dill and 1/4 teaspoon of the salt. Using a rubber spatula, blend together until the ingredients are evenly distributed. Cover and refrigerate until well chilled, about 2 hours.

In a small bowl, using a rubber spatula, work the egg yolks into a paste. Add the remaining 3 1/2 tablespoons mayonnaise and blend together thoroughly. Add the Dijon mustard, the remaining 1/4 teaspoon salt and the cayenne pepper and blend evenly. Cover and chill.

TO ASSEMBLE: Place 4 slices of the white bread on a work surface. Spread them very lightly with mayonnaise. Divide the chilled egg mixture among them, spreading it evenly. Top each layer of egg mixture with 4 or 5 arugula sprigs just to cover the surface. Very lightly spread the wheat bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the arugula leaves, pressing firmly but gently. Now very lightly spread the exposed surface of the wheat bread with mayonnaise, and divide the chilled shrimp mixture among them, spreading it evenly. Finally, very lightly spread the remaining 4 white bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the shrimp and press firmly but gently.

Place all of the sandwiches on a baking sheet. Dampen a light towel, wring it out well and drape it over the sandwiches. Place a flat object on the sandwiches and then place a weight of 1-2 lb on top. Refrigerate for at least 1 hour, or for up to 4 hours if the weight is removed after the first hour.

TO SERVE: Using a serrated knife, carefully trim away the crusts. Slice each sandwich into shapes. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 16 tea sandwiches; serves 4
Calories: 605
Fat. Total: 40g
Fiber: 1g
Carbohydrates, Total: 37g
Sodium: 960mg
% Cal. from Fat: 60%
Cholesterol: 718mg
Protein: 25g
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