These Pineapple-Shrimp Salad Tea Sandwiches are full of fresh, sweet flavor and garnished to perfection with pineapples slices.
Pineapple-Shrimp Salad Tea Sandwiches
- 8 cups water
- 1 lemon, sliced
- 1 bay leaf
- 1 tablespoon Old Bay Seasoning
- 1 pound small to medium shrimp in shell, peeled and deveined
- ⅓ cup finely chopped fresh pineapple, blotted dry on paper towels
- 3 tablespoons finely chopped fresh snow peas
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped celery
- ¼ cup mayonnaise
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 large slices sourdough sandwich bread, frozen
- 8 thin slices fresh pineapple
- 4 snow pea pods
- Garnish: fresh pineapple flower, snow pea slices*
- In a large saucepan, combine water, lemon slices, bay leaf, and Old Bay Seasoning, and bring to a boil. Remove from heat, add shrimp, cover pan, and let shrimp poach for 5 minutes.
- Remove shrimp from poaching liquid, and place in a bowl of crushed ice to chill. Blot shrimp dry with paper towels. Place shrimp in the work bowl of a food processor, and chop finely.
- In a medium bowl, combine chopped shrimp, chopped pineapple, chopped snow peas, red bell pepper, celery, mayonnaise, lemon juice, salt, and pepper, stirring to blend. Transfer shrimp salad to a covered container, and refrigerate until cold, approximately 4 hours.
- Using a 2¼-inch round cutter, cut 16 rounds from frozen bread slices. Place 1½ to 2 tablespoons shrimp salad on each of 8 bread rounds. Top with remaining bread rounds.
- Garnish each sandwich with a pineapple flower and 2 snow pea slices, if desired.
*Using a 1-inch linzer-type flower cutter, cut 8 shapes from pineapple chunks. Using a small paring knife, cut very thin slices from snow pea pods to resemble flower leaves.
3.5.3226
From TeaTime Celebrations 2016
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