Open-Face Shrimp & Hummus Sandwiches
Created by TwisSis on May 21, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 5m
- Recipe #23805
Ingredients
- 3/4 pound shrimp (medium shrimp, peeled & deveined)
- 1/2 pound cucumber (1/2 cucumber, sliced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 8 slices (8 ounces) pumpernickel bread (toasted)
- 1 cup hummus (store-bought or homemade)
- 1/2 teaspoon Old Bay Seasoning (optional, but I favor its use)
How to Make
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Step 1: In a lrg saucepan of salted water, bring the shrimp to a boil & cook until opaque, 2-3 min.
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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).
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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.
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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
Nutritional Facts
- 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