Tarrragon and shrimp tea sandwiches

It has been awhile since I posted, but I am now back in the swing of things or should I say back in the kitchen.

Do you need a new idea for something to bring to a summer get together? Tired of making potato salad or those damn small tiny hotdogs in BBQ sauce? I have a tea sandwich for you that is so easy to make and so yummy! The will be gone in a flash!

I was looking through all my cookbooks and Martha spoke to me, she often does you know. Anyway I found this receipe using shrimp and Tarragon. Tarragon is a great herb with a very distinctive flavor. You have to be careful how you use it.

This will make about 2 dozen tea sandwiches.

24 slices of very thin white bread, I cut the crust off but you don't have too.
1 small bunch of baby lettuce, torn into small pieces
1 pound of medium shrimp cooked, cooled and devein
1 tablespoon kosher salt, plus more to taste
1/4 cup Mayo plus 3 tablespoons
2 tablespoons Dijon mujstard
1/4 fresh finely chopped tarragon. It must be fresh!
Freshly ground black pepper

I doubled the mayo recipe because I wanted to be sure there was enough for spreading on both sides of the bread and there is nothing worse than a dry sandwich. If you have any left over, great! Use it on any sandwich!

In your food processor, combine the 1/4 cup mayo, mustard and Tarragon. Process until smooth. Salt and pepper to taste. Cover and place in refrigerate until ready to use. You do not have to use the food procesor. I do this my hand. Mayo will be somewhat green if you use the food processer not so much when done by hand.

When shrimp are cooled, cut in small 1/4 size pieces and toss in bowl with the 3 tablespoons of the reserved mayo. If you feel this is not moist enough add a bit more mayo.

Spread 12 of the bread slices with the mayo then top with shrimp mixture. Add lettuce, spread more mayo on the other 12 slices and place on top. Cut on the diagonal. Enjoy.


I have made this with Salmon as well. I used fresh dill with this one.

You can also use this as a luncheon salad. Spoon the shrimp mixture on a bed of baby lettuce, a few slices of nice tomatoes and serve with crackers or warm bread. Nice glass of wine and you are all set.

This delicious sandwich was found in Matha Stewart's Hors D'oeuvres Handbook. I use this book all the time!

Until next post, "Even burnt, if you cook with love it will taste good". Well maybe.