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Shrimp & Egg Ranchero Stacks

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Ingredients
  Peeled jicama slice/4 slices italian bread, cut in halves 8 (1/4 Inch Jicama Slices)
  Tomato 1 Medium, peeled and diced
  Tomato sauce 8 Ounce (1 Can)
  Green onion 1 , sliced
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Shredded lettuce 2 Cup (32 tbs)
  Hard-cooked eggs 4 , sliced
  Cooked shelled and deveined shrimp 8 Medium
  Pimiento stuffed olives 8
  Diced green chilies 2 Tablespoon (Fresh / Canned)
  Salt 1⁄8 Teaspoon
Directions

Prepare Ranchero Sauce.
Refrigerate at least 1 hour.
Place 4 slices jicama or 4 half-slices bread on a board or plate.
Arrange 1/2 cup shredded lettuce on each slice.
Drizzle Ranchero Sauce over lettuce.
Overlap egg slices in a row the length of the jicama or bread slices.
Place 2 shrimp diagonally across the row of egg on each sandwich.
Drizzle more sauce over sandwiches.
Top each with remaining jicama or bread.
Place a wooden pick through each olive.
Insert 2 wooden picks into the top of each sandwich.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Dish: 
Sandwich
Ingredient: 
Shrimp
Interest: 
Healthy

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