Best 11 Shrimp And Egg Danish Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Shrimp and egg danish sandwiches are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their flaky pastry, creamy filling, and succulent shrimp, these sandwiches are sure to satisfy your taste buds. Whether you prefer a classic recipe or something more adventurous, there are countless variations to choose from. In this article, we will explore some of the best recipes for shrimp and egg danish sandwiches, providing you with all the information you need to create this delicious dish at home.

Let's cook with our recipes!

SABA'S SHRIMP SANDWICHES



Saba's Shrimp Sandwiches image

A simple shrimp sandwich that will satisfy.

Provided by Mrs. Jennifer

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
3 cloves garlic, coarsely chopped
2 Anaheim chile peppers - stemmed, seeded, and chopped
1 pound uncooked shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon black pepper
½ bunch fresh cilantro, chopped
1 (8 ounce) loaf French bread, cut into 4 pieces, split and toasted

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic has turned golden, about 2 minutes. Stir in the chopped chile peppers, and cook for 1 to 2 minutes more. Add the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes.
  • Stir in the lemon juice, seasoned salt, black pepper, and cilantro, and cook for another minute to incorporate the flavors. Pile the shrimp onto the toasted French bread and serve. Use any liquid remaining in the skillet as dip for the sandwiches, or pour over it the sandwiches before serving.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 36 g, Cholesterol 172.6 mg, Fat 12.3 g, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, Sodium 802.8 mg, Sugar 2.9 g

SHRIMP AND EGG DANISH SANDWICHES



Shrimp and Egg Danish Sandwiches image

For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 16

Number Of Ingredients 8

1 lemon, halved
1 tablespoon plus 1 teaspoon coarsely chopped fresh dill, plus sprigs for steaming and garnish
3/4 pound rock shrimp
Coarse salt
1/4 cup mayonnaise
3/4 cup creme fraiche
8 slices thin, dense rye bread, crusts removed
4 large eggs, hard-boiled, peeled, and thinly sliced

Steps:

  • Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
  • Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
  • Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
  • Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

SCRAMBLED EGGS AND SHRIMP



Scrambled Eggs and Shrimp image

I made this on a whim. I just had these things on hand. This is a wonderful combination of eggs, cocktail sauce, and shrimp. It is an interesting mixture of tastes that you wouldn't think would go together, but they do. This goes together very quickly, if you have everything ready to go. This sauce becomes sweet when you cook it. Also I made my own cocktail sauce, but you could use a pre-made sauce. You can cook the eggs in butter instead of oil if desired. Garnish with lemon and parsley.

Provided by Cathy Shaw Ardman

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 3

Number Of Ingredients 6

1 tablespoon vegetable oil, or as needed
1 onion, chopped
6 eggs, beaten
1 teaspoon salt
10 cooked large shrimp
¼ cup cocktail sauce

Steps:

  • Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 8.8 g, Cholesterol 404.5 mg, Fat 14.9 g, Fiber 1 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 1237.3 mg, Sugar 5.5 g

SHRIMP SALAD SANDWICH



Shrimp Salad Sandwich image

Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two.

Provided by Janet A. Zimmerman

Categories     Lunch     Dinner     Sandwiches     Salad

Time 45m

Yield 2

Number Of Ingredients 10

1 teaspoon kosher salt
12 ounces small or medium raw shrimp , peeled and deveined
1 1/2 teaspoons Old Bay seasoning, divided
2 teaspoons lemon juice, or more to taste
1/3 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 to 2 ribs celery, chopped
1 to 2 scallions, chopped, about 1/3 cup
2 sandwich rolls, hoagie rolls , or large hamburger buns, split and toasted
3/4 cup shredded iceberg or romaine lettuce (shredded)

Steps:

  • Gather the ingredients.
  • Add the kosher salt to a quart or so of water in a medium pot.
  • Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
  • Drain, rinse briefly under cool water, and pat dry.
  • Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
  • Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
  • Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
  • Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
  • Serve on toasted rolls or buns with shredded lettuce.

Nutrition Facts : Calories 607 kcal, Carbohydrate 45 g, Cholesterol 229 mg, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, Sodium 2768 mg, Sugar 4 g, Fat 33 g, ServingSize 2 sandwiches (2 servings), UnsaturatedFat 0 g

DANISH SANDWICHES (SMøRREBRøD)



Danish Sandwiches (Smørrebrød) image

ZWT6 Denmark. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (�rugbrød�) that most Danish sandwiches are made with. Your best bet is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. F.com's Deantini gives us tips including purchasing the dark rye bread at most larger supermarkets in Canada which is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. Noting a egg/shrimp combo can also be served on white bread - as quite acceptable ;). Recipe from http://www.thecopenhagenreport.com.

Provided by UmmBinat

Categories     Low Cholesterol

Time 7m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

4 pieces dark bread, thinly sliced (See Intro)
butter
8 ounces pickled herring (optional, of various varieties including ( plain marinated herring marinerede sild', spiced kryddet )
thinly-sliced cheese (optional, in many varieties)
processed meat, in thin slices (optional, or cured meat slices)
smoked fish fillet (optional, such as salmon or mackerel in tomato sauce)
pickled cucumber (optional, or sliced cucumber)
sliced hard-boiled egg (optional)
tomatoes, slices (optional)
red onion, cut in thin rings (optional)
remoulade sauce (optional)

Steps:

  • To build danish sandwiches, a slice or two of whatever chosen topping (�pålæg�) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
  • When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
  • In Denmark, Danish sandwiches are typically eaten with a fork and knife.

Nutrition Facts : Calories 215.3, Fat 11.1, SaturatedFat 1.5, Cholesterol 7.4, Sodium 621.9, Carbohydrate 18.1, Fiber 0.6, Sugar 5.5, Protein 10

SHRIMP AND EGG SANDWICHES



Shrimp and Egg Sandwiches image

Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.

Provided by TXOLDHAM

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 French baguettes
32 shrimp, boiled and peeled, tails removed
4 eggs, hardboiled, peeled and sliced
boston lettuce, washed and dried
8 tablespoons mayonnaise
salt & freshly ground black pepper

Steps:

  • Cut baguettes in half and then slice lengthwise to make opening for salad.
  • Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
  • Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
  • These can be served open-face or topped with other half of the baguette.
  • Serve with your favorite summer salad.

Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3

SHRIMP SANDWICHES (AKA EASY ENTERTAINING)



Shrimp Sandwiches (aka Easy Entertaining) image

I love that there is no cooking required with this recipe, especially if you buy pre-cooked shrimp which is so tempting when the temperatures outside are climbing into the 100's! Use a colorful variety of tomatoes to prettify your platter. Lining everything up and allowing guests to build their own sandwiches is really an easy way to entertain and it keeps things interesting. If you're really pressed for time, you can even use a selection of good cold cuts, salami, etc and cut your prep time in half!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 13

6 soft fresh bread rolls
1 small head of green lettuce
2 medium tomatoes (thickly sliced)
2 avocados (pitted, peeled and sliced (optional))
8-10 fresh basil leaves for garnish (optional)
1 lb large shrimp (cooked, shelled and coarsely chopped)
1/4 cup real mayo
2 Tbsp sour cream
2 tsp Dijon mustard (Grey Poupon)
1 tsp lemon juice
1 Tbsp fresh dill (finely chopped)
2 Tbsp fresh green onion (finely chopped)
1 small cucumber (diced)

Steps:

  • Chop and pat dry your cooked shrimp.
  • In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
  • Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil if you're feeling fancy.
  • Brush your bread lightly with butter and toast on a hot skillet until golden brown on one side. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you're ready to feed a crowd.

SHRIMP WITH EGGS SCRAMBLE, CHINESE STYLE



Shrimp with eggs scramble, Chinese style image

Shrimp with eggs scramble (虾仁炒蛋) is a traditional Cantonese style home-cooked cuisine hugely popular because of its incredible taste and the straightforward cooking steps.This article will reveal how to perfect this dish, with all the trade secrets behind the scene.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 8

5 large eggs
1/2 teaspoon of salt
1/4 teaspoon of ground white pepper
1/4 teaspoon of sugar
1/2 teaspoon of sesame oil
5 teaspoons of cornstarch (mixed with 3 tablespoons of water)
300 g of shrimps, weight include shell
1 stalk of scallion, chopped

Steps:

  • Remove the shell, and devein the shrimps.
  • Add 1 teaspoon of baking soda and one teaspoon of salt to the shrimps. Keep it in the refrigerator for thirty minutes. Rinse.
  • Pouch the shrimps in boiling water until they turn color, about one minute. Drained.
  • Mix the eggs, salt, sugar, sesame oil, chopped scallion and pouch shrimps in a bowl.
  • Mix the cornstarch and water in a separate bowl to form a slurry. Combine the cornflour slurry with the egg liquid.
  • Heat the oil in the wok until it starts smoky. Pour the egg into the wok, turn off the heat, or reduce to the minimum.
  • Lightly move the egg until it is nearly cooked. Dish out immediately.

Nutrition Facts : Calories 481 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 782 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 seervings, Sodium 2129 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SHRIMP AND EGG OPEN SANDWICH



Shrimp and Egg Open Sandwich image

Topped with seasoned grilled shrimp, fluffy scrambled eggs, and spinach, this Shrimp and Egg Open Sandwich has an explosion of delicious flavor in every bite.

Provided by Elle

Categories     Breakfast     Lunch

Number Of Ingredients 11

6 large shrimp (peeled and deveined)
1 large egg
1 handful spinach
2 slices bread
salt, pepper, ground paprika, crushed red pepper (to taste)
olive oil, butter (to taste)
3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1/2 tsp curry powder
2 tbsp onion (diced)

Steps:

  • Season the shrimp with salt, pepper, and olive oil to taste.
  • Whisk the egg in a small bowl with a bit of water or milk. In a skillet on medium heat, heat olive oil and butter and scramble the eggs. Season with salt and pepper to taste.
  • Prepare olive oil in a skillet and lightly stir around the spinach and season with salt and pepper. Set aside.
  • Grill the marinated shrimp and season with ground paprika. Cook until the shrimp becomes pink and fully cooked.
  • Toast the bread slices with butter, and spread with the homemade dressing.
  • Assemble the open sandwich with spinach, scrambled eggs, and grilled shrimp, and top with freshly ground pepper, and crushed red pepper flakes. Serve immediately.

Nutrition Facts : Calories 353 kcal, ServingSize 1 serving

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH



Scandinavian Open-Face Bay Shrimp Sandwich image

Categories     Sandwich     Herb     Shellfish     No-Cook     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
4 egg or pumpernickel bread slices, toasted
1 pound cooked bay shrimp, drained, patted dry
4 butter lettuce leaves
1/2 English hothouse cucumber, thinly sliced
4 tomato wedges
4 thin lemon slices
4 fresh dill sprigs

Steps:

  • Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

OPEN FACE SHRIMP AND EGG SANDWICH



Open Face Shrimp and Egg Sandwich image

Super easy and delicious.

Provided by Lynn / Turnips 2 Tangerines

Categories     Salad     Sandwiches

Number Of Ingredients 7

4 slices rye bread
4 tablespoons mayonnaise
4 large leaf butter lettuce
4 hard boiled eggs, sliced
1 1/2 cups cooked baby shrimp
3 sprigs chopped, fresh dill
salt and pepper, to taste

Steps:

  • Spread each slice of rye bread with mayonnaise. Top with each slice with butter lettuce. Add one sliced hard-boiled egg on lettuce, top each egg with about 1/3 cup of baby shrimp. Sprinkle with salt and pepper.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
  • Don't overcook the shrimp. Shrimp cooks quickly, so it's important to watch it carefully and remove it from the heat as soon as it's cooked through.
  • Use a good quality bread. A sturdy bread will hold up well to the fillings.
  • Be generous with the fillings. Don't skimp on the shrimp, eggs, or sauce.
  • Serve the sandwiches immediately. This will ensure that the bread is still crispy and the fillings are warm.

Conclusion:

Shrimp and egg Danish sandwiches are a delicious and easy-to-make breakfast or lunch option. They're perfect for a quick meal on the go or a leisurely brunch at home. With a few simple ingredients and a little bit of time, you can create a sandwich that's sure to please everyone at the table.

Related Topics