Open-Face Shrimp & Hummus Sandwiches
"Realsimpledotcom is fast becoming 1 of my favorite recipe sources ... Mainly because they use ingredients I esp favor, use them in creative ways & keep the recipes easy & SIMPLE. Here's a classic example to prove my point -- A recipe that comes together fast & can be used as either a luncheon entree or a starter course. Except for the addition of Old Bay Seasoning which I favor using w/shrimp, I entered the recipe exactly as written. Enjoy!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (133.4 g)
- Calories 172
- Total Fat - 6 g
- Saturated Fat - 0.9 g
- Cholesterol - 53.6 mg
- Sodium - 526.7 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3.9 g
- Sugars - 0.7 g
- Protein - 10.9 g
- Calcium - 59.8 mg
- Iron - 1.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a lrg saucepan of salted water, bring the shrimp to a boil & cook until opaque, 2-3 min.
Step 2
Drain well of any excess moisture, halve the shrimp lengthwise & place in a lrg bowl. Add the cucumber slices & toss w/the lemon juice, oil & Old Bay Seasoning (if using).
Step 3
TO ASSEMBLE SANDWICHES: Divide & spread the hummus evenly on the toasted bread slices. Divide & place the cucumber slices atop the hummus. Lastly, divide & evenly apply the shrimp mixture atop the cucumber slices. Serve immediately.
NOTE RE YIELD: The yield depends more on your intended use than the recipe. I have shown the yield as 8 servings or 1 slice per person when used as a starter course. BUT this can also be a luncheon entree, would serve 4 in that case (2 slices per person) & a side serving of fruit seems ideal to accompany it
Tips
- No special items are required
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select medium-sized shrimp for the recipe.
- If using store-bought hummus, check the ingredients list to ensure it is vegan-friendly.
- Substitute edamame for the shrimp for a vegan option. Edamame beans provide a similar texture to shrimp and are a great source of protein. This substitution is ideal for those who are vegan or vegetarian.
- Substitute whole wheat bread for the pumpernickel bread for a healthier option. Whole wheat bread is a great source of fiber and can help to keep you feeling fuller for longer. This substitution is ideal for those looking for a healthier, more nutritious option.
Vegetarian Option Replace the shrimp with canned chickpeas, cooked according to package instructions. Omit the Old Bay Seasoning.
Fruity Greek Yogurt Parfait: A light and refreshing side dish to accompany the Open-Face Shrimp & Hummus Sandwiches. This parfait is made with Greek yogurt, honey, and fresh fruit. The sweetness of the honey and fresh fruit will provide a nice contrast to the savory flavor of the sandwiches.
Vegetable Couscous Salad: A light and flavorful side dish to pair with the Open-Face Shrimp & Hummus Sandwiches. This couscous salad is made with cooked couscous, chopped vegetables, and a light dressing. The crunchy vegetables will provide a nice contrast to the creamy hummus and the shrimp, while the light dressing will bring out the flavors of the other ingredients.
FAQ
Q: How many servings does this recipe make?
A: The yield depends on your intended use. If used as a starter course, it makes 8 servings, or 1 slice per person. If used as a luncheon entree, it makes 4 servings, or 2 slices per person.
Q: What type of cheese should I use?
A: You can use your favorite cheese for this recipe. Popular options include mozzarella, cheddar, Parmesan, and feta.
2 Reviews
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Fun facts:
The Old Bay Seasoning used in this recipe was created in 1939 by the German-born spice company founder Gustav Brunn. It is a popular seafood seasoning used in the Chesapeake Bay area, and is often associated with Maryland's famous blue crabs.
The pumpernickel bread used in this recipe is a traditional German bread, made with coarsely ground rye flour and usually sweetened with molasses. It is said to have been a favorite of Napoleon Bonaparte, who called it "pain de mie" (the French term for sandwich bread).