Open-Faced Shrimp Salad Sandwich
This light yet satisfying shrimp salad is loaded with crunchy veggies and bright herbs. It can be enjoyed on its own in a sandwich, over a bed of greens, or on a Crispy Rye Cracker.
This recipe was featured as part of our Summer Solstice menu.
- 1/4 cup crème fraîche
- 3 tablespoons finely chopped red onion
- Zest of 1 medium lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 pound small shrimp, peeled and deveined
- 1/2 cup small-dice radish
- 3/4 cup seeded, small-dice English cucumber
- 4 slices toasted dark rye bread or homemade Crispy Rye Crackers
- 1Place the crème fraîche, onion, lemon zest and juice, dill, mustard, sugar, salt, and pepper in a large, nonreactive bowl and stir to combine; place in the refrigerator.
- 2Fill a large saucepan two-thirds of the way with heavily salted water and bring to a simmer over medium heat. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
- 3Add the shrimp to the simmering water and poach until pink, firm, and just cooked through, about 2 minutes. Drain and transfer to the ice water bath to cool. Drain the shrimp again, pat dry, and cut into small dice.
- 4Remove the reserved dressing from the refrigerator and fold in the diced shrimp, radish, and cucumber. Season with additional salt and pepper as desired. Refrigerate until cold, at least 30 to 45 minutes. To serve, divide the shrimp salad among toasted rye bread slices or eat on rye crackers.
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