Avocado Butter With Baby Shrimp Sandwiches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is resting time for cucumbers. Ingredients:
6 slices egg bread or 6 slices white bread, crusts removed |
1/4 cup soft butter |
1 avocado, peeled |
1 tablespoon lemon juice |
1 teaspoon chili powder |
salt |
8 ounces cooked baby shrimp |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1/2 teaspoon hot pepper sauce |
salt |
1/2 english cucumber, thinly sliced |
watercress leaf |
Directions:
1. Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
2. In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
3. Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
4. Pat cucumber dry with paper towels.
5. Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
6. Repeat for remaining sandwiches.
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