Shrimp Salad Finger Sandwiches

Shrimp salad finger sandwiches with tiny shrimp, green onions and slightly spicy pink sauce are perfect for a tea party, brunch or shower. 

I’ve made shrimp salad before but always with normal sized shrimp, chopped up. In fact, this curried version is one of my favorite dishes of all time. Until I happened to notice them in the freezer section of my local grocery store, I didn’t even know that salad shrimp were a thing. 

Apparently the only thing that makes them “salad shrimp” is their diminutive size. To be labeled salad shrimp there must be more than 60 per pound. Who knew? I can say they make a lovely shrimp salad! They were great in these little finger sandwiches or you could heap this shrimp salad in avocado halves as a starter for your next dinner party, whenever THAT is possible again.  

Shrimp Salad Finger Sandwiches

If you can’t find salad shrimp, by all means use bigger ones and just chop them up with a sharp knife. All shrimp are good shrimp. For those of you around the world who call them prawns, those work as well. 

Ingredients

12 oz or 340g salad shrimp, thawed and drained, if frozen

2 green onions

1/2 cup or 120ml mayonnaise

2 tablespoons ketchup

1/4 teaspoon English mustard powder

1/4 teaspoon freshly ground black pepper

1 teaspoon hot sauce – optional but highly recommended

10 slices sandwich bread (the square kind)

Method

Pop the shrimp on a couple of paper towels to get rid of any excess water then discard the paper towels. 

Slice the green onions lengthwise, then chop them finely. Put them in a mixing bowl with the mayonnaise, ketchup, English mustard powder, black pepper and hot sauce, if using.  Mix thoroughly. 

Add in the shrimp and stir to combine. 

Refrigerate the shrimp salad until you are ready to assemble the sandwiches. 

When you are ready to assemble the sandwiches, use a serrated knife to cut the crusts off of your slices of sandwich bread, then cut each slice in half. 

Pile the shrimp salad on one half and then cover it with the other. 

Press down gently so the shrimp salad will stick to both sides of the sandwich. 

Continue until all the sandwiches are made and transfer them to a serving plate. If you aren’t serving the sandwiches immediately, slightly dampen a paper towel by flicking it with cold water. Cover the sandwiches with the paper towel then cover the paper towel and plate with cling film. The damp paper towel will keep the bread from drying out. 

Refrigerate until ready to serve. I also sprinkled on a little chopped green onion to pretty them up. 

Enjoy! 

January is Hot Tea Month so my Foodie Extravaganza friends are sharing recipes for tea drinks, something you would serve at a tea party, or anything that uses hot tea for cooking. Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all the links below. 

• Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
• Black Tea Noodles by Magical Ingredients
• Chilled Masala Chai Mousse by Sneha's Recipe
• Chinese Tea Eggs by Karen's Kitchen Stories
• Earl Grey Hot Toddy by Culinary Adventures with Camilla
• Earl Grey Tea Bread by Palatable Pastime
• Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shrimp Salad Finger Sandwiches by Food Lust People Love
• Tea Infused Creamy Oatmeal by Making Miracles

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

Pin these Shrimp Salad Finger Sandwiches!

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Spicy Pimento Cheese

A traditional southern recipe, this spicy pimento cheese, kicked up a notch up with the addition of Hatch chiles and cayenne pepper, is the perfect sandwich filling or spread to top crackers.

Despite its northern origins, pimento cheese is a staple of southern childhood. While researching its history, I discovered that many families bought it ready-made in stores, keeping a small tub ever present in their refrigerators. My grandmother always made it with homemade mayonnaise, as does my mother. If you are so inclined, here’s a link to their homemade mayo recipe with step-by-step instructions.

Pimento cheese spread on white bread is the sanguine stuff of childhood summers, best eaten high in the nearest climbable tree, favorite book in the other hand, scuffed bare feet swinging in the breeze, amongst the flutter of the pink and white fluffs of mimosa flowers or wisps of Spanish moss draped from ancient oaks. 

Pimento cheese was once considered fancy food – think teatime sandwiches cut in triangles with crusts removed. It evolved into everyday fare as red peppers, initially imported from Spain, were cultivated in the south and prices fell. 

There are almost as many recipes and combinations for delicious pimento cheese as there are cooks. It fits our Sunday Supper theme today – Foods That Travel – not just historically with its popularity spreading from north to south but also with the ease it can be served, between slices of bread or on crackers for tasty sandwiches and appetizers on the go.

I’ve made this many times over the years to take along to potlucks or teas, just recently, in fact, piping the pimento cheese onto crackers and sharing it with a close group of friends I’ve treasured for more than 40 years. I hope you enjoy it as much as we did.

My humble pimento cheese joined a table laden with delicious teatime fare.

Many thanks to our host for this week’s Sunday Supper, Marion of Life Tastes Good, who is ably assisted by Coleen at The Redhead Baker.

Ingredients

1 (4 oz or 113g)) jar pimentos, drained
1-2 teaspoons finely grated onion
1/2 teaspoon cayenne pepper, plus a little extra for dusting, if desired
16oz or 454g extra sharp cheddar cheese, finely shredded
1 (4 oz or 113g) can Hatch chilies (or mild green chilies if you prefer), drained
1 cup or 240ml mayonnaise

Method
In a large bowl with plenty of room for mixing, use a fork to combine the first five ingredients thoroughly.

Add in the mayonnaise and mix well.

Spread on bread for sandwiches or put the spicy pimento cheese in a sealed plastic bag, cut off one corner and pipe it onto crackers. For the tea, I snipped my bag and closed it with a secure clip so I was ready to lay out crackers and pipe on pimento cheese immediately. Food That Travels!

Sprinkle with a light dusting of more cayenne, if desired.

Enjoy!

Looking for recipes to pack for lunch and head outdoors? Need inspiration for upcoming National Night Out get-togethers or family reunion potluck picnics?  Sunday Supper is here to help!

Adventurous Appetizers

• Bacon Cheeseburger Dip by Cosmopolitan Cornbread
• Spicy Pimento Cheese by Food Lust People Love

Destination Desserts

• Almond Flour Brownies by Recipe for Perfection
• Cherry Blueberry Pie by Pies and Plots
• Cherry Pound Cake with Lime Glaze by Grumpy's Honeybunch
• Classic Carrot Cake by That Skinny Chick Can Bake
• No Bake Banana Pie in a Jar by Our Good Life
• No Bake Millionaire Shortbread Cookies by Hezzi-D's Books and Cooks
• Oatmeal Raisin Banana Bars by What Smells So Good?

Mains in Motion

• Baby Back Pork Loin Ribs by The Freshman Cook
• BBQ Chicken On The Grill To Go by Family Foodie
• Chicken Salad Skewers by Cindy's Recipes and Writings
• Cobb Salad in a Jar by Life Tastes Good
• Farro with Eggplant and Tomato by Cooking Chat
• Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
• Mexican Breakfast Casserole  by Simply Healthy Family
• Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
• Pastitsio by Food Done Light
• Roasted Vegetable Tart by Adventures in All Things Food
• Spinach Pie by A Day in the Life on the Farm
• Vegan SuperFood Bowl by Sustainable Dad

Sightseeing Sides

• Grilled Corn, Bean & Radish Salad by Feeding Big
• Heirloom Tomato Salsa by Nosh My Way
• Parmesan Pasta Salad by Recipes Food and Cooking
• Pomodoro Fresco Pasta Salad by Bobbi's Kozy Kitchen

Traveling Treats

• Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
• Chocolate Zucchini Muffins by Caroline's Cooking
• Energy Balls by Noshing With The Nolands
• Sunflower Seed Oatmeal Bars by Magnolia Days

More Tips

• Comfort Foods That Travel Tips by Sunday Supper Movement