Basil-Shrimp Salad Tea Sandwiches
Serves: 12
  • 1 pound peeled, deveined, and cooked shrimp
  • ⅓ cup mayonnaise
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped green onion (green parts only)
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • ⅛teaspoon ground black pepper
  • 6 large slices honey wheat bread
  1. In the work bowl of a food processor, pulse shrimp until finely chopped.
  2. In a medium bowl, stir together mayonnaise, basil, green onion, parsley, lemon juice, salt, and pepper until combined. Add shrimp, stirring until well combined. Transfer shrimp salad to a covered container and refrigerate for several hours until chilled, up to a day.
  3. Spread shrimp salad in a thick even layer onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to 2 hours until serving time.
Recipe by TeaTime Magazine at