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~Spicy Old-Bay-Seasoned Shrimp Salad Sandwiches~

IMG_8128Shrimp cocktail has been a traditional appetizer at my family's holiday gatherings and celebrations for as long as I can remember.  Christmas, Easter, Thanksgiving, bridal showers, baby showers, christenings, anniversary parties, etc. -- when my family celebrates, a big bowl or platter of perfectly-cooked jumbo shrimp with two-types of cocktail sauce (classic and creamy) are on the table when we start the festivities.  On occasion, we'd have some left over.  Under the supervision of my mom, back into the refrigerator they went, so our family of four could all enjoy shrimp salad sandwiches the next day.  Truth told, I'm convinced mom planned on the leftovers.

IMG_8118To many folks, Old Bay Seasoning represents the quintessential Summer seafood seasoning -- it really kicks the flavor up a few notches.  It’s the seasoning-of-choice on blue crabs, tossed into a bowl of peel n' eat shrimp, and in Maryland, they shake it on everything from fried chicken to hot dogs and popcorn, and, they add it to everything from Bloody Mary's to deviled eggs and potato salad -- there are few foods that Marylanders don't add Old Bay seasoning to.  You can find it on the tables of eateries everywhere, right next to the salt and pepper shakers.  That said, whatever the season or the occasion, like mom, I can't resist adding it to her shrimp salad recipe.  It rocks.  

This salad makes the perfect quick lunch or light supper.  Pile it into a sliced croissant, on a lightly-toasted brioche hamburger-type roll, wrap it in a flour tortilla, or, simply scoop it over into a bowl atop a bed of crispy-crunchy lettuce leaves.  There's more.  You can stir cooked shell-shaped pasta into it for a spice-is-nice shrimp pasta salad too.  Mince the shrimp:  shrimp dip.

One last thing, make plenty.  No on can resist it:

IMG_80011  pound jumbo shrimp, peeled, deveined, cooked, chilled, tails taken off, and, cut in half horizontally

1/2  cup high-quality mayonnaise, I use either Hellmann's or Duke's

2  teaspoons Old Bay seasoning, divided (1 teaspoon for seasoning the shrimp and 1 teaspoon for seasoning the mayonnaise)

2  teaspoon lemon juice, fresh or high-quality organic juice not-from-concentrate, divided (1  teaspoon for seasoning the shrimp and 1 teaspoon for flavoring the mayonnaise)

2  teaspoons Worcestershire sauce, divided (1 teaspoon for seasoning the shrimp and one teaspoon for flavoring the mayonnaise)

3/4  cup small-diced celery

3/4  cup small-diced yellow or sweet onion

6  brioche hamburger-type rolls

1 1/2  cups chiffonade of iceberg or romaine lettuce, divided 4 ways, to use as a bed for the shrimp salad on each of 4 sandwiches

6  Campari tomatoes, each tomato sliced into 3-4 thin slices, to use as a topper for the shrimp salad on each of 4 sandwich

IMG_7992 IMG_7992 IMG_8006 IMG_8006 IMG_8006 IMG_8006~Step 1.  Slice the shrimp as directed, placing them in a medium bowl as you work.  Toss with 1 teaspoon of the Old Bay seasoning, followed by 1 teaspoon of the lemon juice and 1 teaspoon of the Worcestershire sauce.  Set the shrimp aside.

IMG_8019 IMG_8022 IMG_8022~ Step 2.  In a small bowl, place and thoroughly stir together the remaining 1 teaspoon Old Bay seasoning, followed by the remaining 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, and, the mayonnaise.

IMG_8028 IMG_8028 IMG_8028 IMG_8028~Step 3.  Using a large rubber spatula, fold the mayonnaise mixture into the shrimp, followed by the diced celery and onions.  Cover and refrigerate until well-chilled 1-2 hours or overnight.

Portion onto brioche rolls atop a bed of lettuce & tomatoes: 

IMG_8133Try my Creamy-Dreamy Old-Bay Shrimp & Shell-Pasta Salad:

IMG_8161Spicy Old-Bay-Seasoned Shrimp Salad Sandwiches:  Recipe yields 6 cups shrimp salad and 6 large sandwiches.

Special Equipment List:  cutting board; chef's knife; large rubber spatula; plastic wrap  

6a0120a8551282970b0240a502fd82200bCook's Note: Americans love shrimp.  Shrimp, the fruit of the sea, is America's favorite seafood.  When it comes to shrimp, while big is always better served in a shrimp cocktail, when making deep-fried shrimp, and, in specialty dishes like firecracker shrimp, that's just not so when it comes to making many appetizers and hors d'oeuvres (shrimp dip,  shrimp salad, tea sandwiches, various canapés, etc.). Extra-small shrimp, also known as "salad shrimp", are sweet, tender and adorable, so, when serving fingerfood, think small, because the extra flavor is important.  Try my ~ Pretty-in-Pink Tiny-Shrimp Dip, Salad or Sandwiches ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


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