Monday, October 15, 2007

Cooking: Asparagus & Shrimp Sandwich



One of my favorite items from the Danish Smorgasbord is a sandwich my wife's MorMor makes from Asparagas and Shrmp. It can easily be made at home and can be used for a sandwich or even a great spread as an appetizer at your next gathering.

I'll take you step by step through the process here today!

Ingredients:
Shrimp (cooked, peeled, tail-off) approximately 1lb. of medium (2-3 inches)size.
Asparagas 1 can cut. You can cook your own, but this works just as well.
Mayonaise 1 cup. I prefer to use "light" mayonaise, fat free is a little too thin and regular mayo - well I cannot eat it - on a diet!


Directions:
1- Clean and dry the shrimp. Be sure to get as much moisture off the shrimp as you can, otherwise your mixture will be very runny. We are looking for a Potato Salad consistancy.

2- Drain and dry your Asparagas. Again, be sure to remove as much moisture as you can from the Asparagas. I use Papertowels to gently pat down the items.

3- in a large mixing bowl, combine the shrimp, Asparagas and Mayonaise and mix gently. You don't want to break up the Asparagas if at all possible.



After mixing you can put the Shrimp and Asparagas on pumpernickel bread, or thinly sliced french bread (toasted is optional). You can also put it in a nice bowl for presentation and then allow your guests to spoon it on to their favorite crackers.

I like to garnishe with a couple of fancy cut tomatoes, some dill and a touch of parsley. It's up to you!

Enjoy!

No comments: