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Breakfast & Brunch

Scandinavian Shrimp-and-Cucumber Sandwich

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Ingredients :

    1 pound peeled, deveined medium shrimp
    ½ cup thinly sliced red onion
    3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest
    2 tablespoons rinsed capers
    ¼ cup extra-virgin olive oil
    Kosher salt and freshly ground pepper
    1 cup thinly sliced English cucumber
    2 packed tablespoons chopped fresh dill
    ½ cup Neufchatel
    4 slices pumpernickel sandwich bread, lightly toasted
    4 hard-cooked eggs, sliced

Direction :

    Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
    Soak onion in cold water 10 minutes; drain.
    Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
    Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.