Shrimp Salad Sandwiches with Avocado, Bacon & Watercress
These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort. Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!
Ingredients
4 cups cold water
1 lemon, cut into quarters
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
0.5 pound uncooked small shrimp, peeled and deveined
1 cup mayonnaise
0.5 ounce chipotle pepper puree (about 1 tablespoon)
1 tablespoon lime juice
1 stalk celery, finely chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
0.25 cup chopped cilantro
8 slices bacon, cooked
1 cup sliced avocado
1 bunch watercress
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
1 lemon, cut into quarters
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
0.5 pound uncooked small shrimp, peeled and deveined
1 cup mayonnaise
0.5 ounce chipotle pepper puree (about 1 tablespoon)
1 tablespoon lime juice
1 stalk celery, finely chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
0.25 cup chopped cilantro
8 slices bacon, cooked
1 cup sliced avocado
1 bunch watercress
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
Instructions
Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer. Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds.
Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl. Add the shrimp and cilantro and stir to coat. Cover and refrigerate for 30 minutes.
Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.
Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl. Add the shrimp and cilantro and stir to coat. Cover and refrigerate for 30 minutes.
Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.
Shrimp Salad Sandwiches with Avocado, Bacon & Watercress
Print
These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort. Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!
Instructions
Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer. Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds.Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl. Add the shrimp and cilantro and stir to coat. Cover and refrigerate for 30 minutes.Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.
Ingredients
4 cups cold water1 lemon, cut into quarters1 teaspoon whole black peppercorns1 teaspoon whole coriander seeds0.5 pound uncooked small shrimp, peeled and deveined1 cup mayonnaise0.5 ounce chipotle pepper puree (about 1 tablespoon)1 tablespoon lime juice1 stalk celery, finely chopped (about 1/2 cup)1 small red onion, finely chopped (about 1/2 cup)0.25 cup chopped cilantro8 slices bacon, cooked1 cup sliced avocado1 bunch watercress8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
