First of all – these sandwiches are messy. The shrimp fall out and scatter around your dish, and the sauce dribbles out in all directions, and frankly, we had a few issues keeping the butter leaf lettuce contained, as well. But second of all? These sandwiches are delicious. Just look at them.
This recipe is great any time, but perfect for a hot summery day when you don’t want to heat up your kitchen. (Provided you buy the bay shrimp pre-cooked). This recipe is from Sunset magazine.
Make the Filling In a large bowl, stir together 1 1/2 cups cooked bay shrimp; 1/3 cup each small-diced cucumber, red bell pepper and celery; 1/4 cup dill relish (we just used diced dill pickles); 1 T coarse-ground mustard; 1/3 cup mayo; and 2 T each of chopped tarragon and flat-leaf parsley. Salt and pepper to taste. Put it in the fridge to chill for at least 15 minutes. When you’re ready to eat, stir in 1/2 cup red cherry tomatoes, all cup in half.
Make the Sandwiches Toast sliced brioche (or, we used brioche rolls). Butter the slices if you’d like. Then layer on butter leaf lettuce, the shrimp filling, and mayo or mustard if you like those. Enjoy!
- 1 1/2 cups cooked bay shrimp
- 1/3 cup each small-diced cucumber, red onion, red pepper and celery
- 1/4 cup dill relish
- 1 T coarse-ground mustard
- 2 T each chopped tarragon and flat-leaf parsley
- salt and pepper
- 1/2 cup cherry tomatoes, cut in half
- butter lettuce
- 4 brioche buns